Instructions: Rice:
Wash rice and boil in plenty of water for 35-40 minutes. Strain through colander and rinse with cold water. Drain well. Bring sour cream and heavy cream to boil and reduce by half. Reduce heat and stir in butter and cooked wild rice.

Season with salt and lemon juice. Fold in whipped cream and parsley before serving.

Halibut:
Cut bread into small chunks, add parsley, herbs, and coconut flakes and grind together in a food processor. Butterfly halibut, fill each with 2 ounces crab meat, fold together and season with salt and lemon juice. Bread halibut filets in herb crust and saute over medium heat for 3 minutes on each side.

Curry Sauce:
Cut vegetables and fruit into 1 inch dice and saute in olive oil for 4-5 minutes. Add curry and flour and cook for 1-2 minutes. Add fish stock, cream and white wine, bring to boil and let simmer for 15 minutes. Strain, return liquid to the sauce pot and reduce to 1 1/2 cups. Before serving, whisk in cold butter, season with port, salt and lemon juice and fold in whipped cream.

To Serve:
Divide risotto in center of 4 plates, pour sauce around rice and put fish on top of rice. Garnish with cilantro leaves.

Serves 4

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