Pagru (Bream) with Jerusalem Artichoke Quinoa Risotto

Quinoa Risotto recipe serves 4. I used the full grain for this recipe, and one cup dried quinoa took 3 cups of stock.  Using different variety may require less fluids, so be careful to add as required.

Quinoa Risotto
1 cup Quinoa
3 cups Chicken Stock
4 Jerusalem Artichoke (350g)
1 leek
2 spring onions
1 Green fresh garlic
1/2 cup shelled fresh peas(frozen may be used instead)
1 tbsp butter
2 tbsp olive oil
1/4 cup fresh cream
Salt & Pepper

Pagru (recipe quantites for each portion)
1 Pagru 500-600g  De-scaled and
Filleted
1 tbsp butter
1 tsp olive oil
Salt & Pepper
1 tsp Capers in Vinegar

Rinse quinoa in cold water, then leave for about 15 minutes standing covered in cold water.  Meanwhile, peel Jerusalem artichokes and chop into small cubes.  Chop finely, onions, garlic and leeks and fry in 1 tbsp oil and 1 tbsp butter in a medium pan until soft and translucent.  Add Jerusalem artichokes and stir.  Add 1 cup chicken stock and simmer for 10 minutes on low heat.  Drain quinoa using a tight sieve, then add to onion mix with another cup of stock.  Simmer for further 10minutes or until the mixture dries out.  Add the final cup of chicken stock, cover and simmer for further 10 minutes till quinoa is cooked through but holds to it's shape.  Season with salt and pepper, and taste as Jerusalem Artichokes are sweet and require just that little bit more salt.  Finally remove from heat add cream and give a final stir before serving.

For Pagru fillets:

Season with salt and pepper, and fry skin side down in 1 tbsp olive oil for 3-4 minutes.  Add chopped butter and glaze the pagru fillets continuously so that they will also cook from top.  Add the capers in the last 30 seconds of cooking.  Serve on a large spoon of Jerusalem Artichoke quinoa risotto. Drizzle over the butter and capers from pan and sprinkle over the finely chopped green tops from the spring onion.