Blanch three quarters of the Sweetcorn in boiling water, drain and puree with warm cream. Pass through a sieve. Set aside.
Bring the fish stock to the boil, add the risotto rice and cook for 6 minutes. Refresh in cold water and set aside.
Mix the rice, remaining Sweetcorn kernels and Sweetcorn puree together, dice the feat cheese and mix into the rice mixture. Season and place on a flat tray in a blast chiller to set.
Prep the fish. Set aside on a food tray.
Cut the chorizo into small cubes, fry in a sauté pan to release the oil. When the oil is released, take off the heat and allow to cool. Blanch, refresh and peel the tomatoes. Cut for concass. Set aside in a bowl. Chop the herbs and mix in with the tomato. Set aside.
Quenelle the rice mixture with two table spoons. Pannè in flour, eggs and parmesan bread crumbs. Place in a fridge to set.
To Serve:
Heat a frying pan with a little oil. Place the fish skin side down and allow to cook the fish to three quarters. Once there, turn over and take off heat allowing the fish to finish off cooking.
Deep fry the risotto fritter until golden all over, drain on a drip tray.
Combine the chorizo, tomato and herbs, season to taste with lemon juice, salt and pepper.
Sauté the spinach in a little butter, season and drain on the drip tray.
Place the spinach in a mould in the centre of a round plate. Lift off the mould and place the fish on top. Place the fritter on top, along with a half piece of confit cherry tomato and chervil. Dress the rim of the plate with the chorizo Vierge