Start by making the risotto. Sweat the shallots then add the rice and keep adding chicken stock part by part until the rice is cooked, no more than 18 minutes.

To prepare the melon cut half with a Parisienne scoop and the other half with a solferino scoop. You can now mix this with the peas as we will cook them together.

Once the risotto is about 6 mins away from being cooked, we can start to cook the fish. In a hot pan add a little vegetable oil and place the fish in, skin side down. Once there is a nice colour on the skin side turn the fish over and add 50g butter. Put the fish in the oven for 3 mins in the pan to cook through.

To finish the risotto, add the yuzu juice and 25g butter. With the other 25g butter melt it in a pan and add a splash of water and salt to it. We can now cook the melon and peas in the emulsion of butter.

Once everything is ready it is time to plate. Begin by placing the peas and melon on the right of the plate and the risotto on the left of the plate. Dress the fish with lemon juice then add a small amount of katsuobushi flakes on each one. Place the fish on top of the risotto and garnish the melon with 3 par-cel tips and 3 shiso leaves per dish.

To finish, add your pea foam.