Risotto Topped with Sushi, Egg and Caviar

Peel and finely chop the shallot. Heat the butter in a saucepan and sauté the shallot until translucent. Add the rice, stirring to coat and a little broth. Add the cream and simmer briefly. Add some broth and cook until absorbed. Contine adding broth, a little at a time until the risotto is soft and creamy and but not soupy (about 20 minutes). Remove from the heat, stir in the crème fraîche, season with salt and leave to cool a little.

Peel the papaya, remove the seeds and dice the flesh finely. Pick the crabmeat apart and mix with the papaya. Season with lemon juice, salt and pepper. Rinse the bass, pat dry, place between 2 layers of plastic wrap and gently flatten. Cut into 4 slices and  divdie the crabmeat salad among the slices. Roll up.