Rinse and fillet the red mullet. Sweat the onion in a little butter without letting it colour, when tender add the rice and cook for a few minutes stirring continuously. Pour on the wine and cook until fully absorbed then start adding the hot chicken stock a ladle at a time, stirring occasionally.

The risotto should be rich and creamy yet the grains of rice should still have a slight bite. To finish the risotto stir in the fresh peas grated Parmesan and cream season with salt and pepper. Warm the tomatoes in a little olive oil add the tarragon and balsamic vinegar.

Season the red mullet and brush with olive oil, grill until cooked and the skin bubbles.

Serve the risotto on hot plates with the tomatoes around the outside. Place the cooked red mullet on top and serve immediately.