Fillets of 'Pixin' with Mushroom and Prawn Risotto

For the fish:

• 2 pieces of 'pixin' of approx. 1kg
• Chives
• Parsley
• Oyster sauce
• 1/2 l sunflower oil

For the Risotto

• 300 gr. prawns
• 150 gr. of mushrooms
• 50 gr. of boletus
• 200 gr. of rice
• 1 dl. of prawn oil
• 1 dl. cream

Risotto
Sauté the mushrooms, the boletus and half of the prawns and add the rice bomb previously cooked for 7 minutes. Finish it off with cream.

Prawn oil
Boil the sunflower oil at 120ºC with the prawn heads for 20 minutes, infuse and strain. Set aside.

Parsley oil
Crush the parsley with sunflower oil and strain. Set aside.

Fillets of 'pixín
Mark the king prawn loins and prawns in a non-stick frying pan and finish cooking in the oven at 180ºC for 7 minutes.

Assembling the dish
Place the rice in the centre of the plate in a circle. Surround it with the parsley and oyster sauce oils. Cut the 'pixin' loin into two halves and cross them in the circle of rice with prawns.