Crush the whole garlic clove and sauté in EVO oil. Add all the fish and lightly brown it for a few minutes until it is tender, then increase the heat, add the wine and evaporate it. Remove the garlic clove and add the contents of the pot of Well Rich Fish Fumet, simmer over a low heat for a couple of minutes. Toast the rice for a few minutes and gradually add the hot water mixing from time to time until it has cooked (about 17-18 minutes). Leave to rest with the knobs of butter, then add the parsley and pepper. Serve piping hot.
Heat a pan well with the butter and oil. Add the medallions and cook as preferred. Remove the meat from the pan and keep hot. Increase the heat and deglaze the pan with the whisky or brandy. Add the green peppercorns, a cup of Rich Creamy Concentrated Roast Meat Reduction and the cream. Leave to cook and thicken until it reaches the right creamy consistency. Pour the sauce on the medallions and serve.
Prepare the meat by tying it with the string if necessary. Heat the oil in a pan and sauté the sliced onion. Add the meat and sear on all sides on a high heat for a few minutes to seal in the juices. Add the garlic, sprig of rosemary and chopped carrot; after a few minutes, add the wine and let it evaporate, then add the two pots of Well Rich Creamy Concentrated Roast Meat Reduction and a little water. Simmer with the lid on for about 2 hours, turning the meat occasionally and basting it with the cooking juices. Add the rest of the water a little at a time, if necessary. When the meat is cooked, allow it to cool and then carve it into slices. Sieve or blend the roasting juices with the vegetables. Place the sauce and sliced meat in a pan and cook for another 10 minutes. Serve the meat with the sauce.