Creamy Dory with Carrot Coulis Risotto and Tomato Salsa

CARROT COULIS:
1. Rough chop 1 large carrot and 1 medium onion.
2. Boil in water and season with salt.
3. Once softened remove carrots and place in a blender, add ¾ cup of the water it was boiled in and puree. Set aside.

RISOTTO:
1. Bring to a boil 8 cups chicken stock then bring to a simmer.
2. Sauté in a pot 2 tsp olive oil 1 large white onion (minced).
3. Add 2 cups of Arborio rice.
4. Ladle in at least 2 cups of warm chicken stock initially.
5. Keep stirring to keep the rice from burning.
6. Add a ladle of chicken stock while stirring until the rice is cooked.
7. Add juice from half a lemon.
8. Once the Risotto is almost cooked add the Carrot Coulis and stir until mixed properly.

CREAMY DORY:
1. Cut in serving sizes 2 fillet of Dory and season with salt, freshly ground black pepper, cayenne and oregano powder.
2. Pan fry in olive oil and drain in paper towels. Set aside and keep warm.

TOMATO SALSA:
1. Prepare 1 cup diced tomatoes but do not include the seeds and the pulp otherwise the salsa will be too watery.
2. Chop the 1 medium white onion the same size as the tomatoes.
3. Add chopped flat leaf parsley.
4. For the dressing, mix ¼ cup red wine vinegar, 3 tsp EVOO and a ½ tsp sugar.
5. Mix the dressing a little at a time until desired taste is achieved.

To serve, stack the fish on top of the risotto and top with the salsa.