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Рецепт Pan Fried Turbot With Herb Risotto

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Ингредиенты

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  • 3 Tbsp. Plain flour, (3 to 4)
  •     Salt and freshly grnd black pepper
  • 4 x Turbot fillets approximately 175g, (6oz) in weight
  • 1 Tbsp. Extra virgin olive oil, (1 to 2)
  • 250 gm Arborio rice, (8oz)
  • 284 ml Pot fish stock
  • 300 ml Water, ( 1/2 pint)
  • 3 Tbsp. Dry white wine
  •     Salt and freshly grnd black pepper
  • 3 Tbsp. Double cream
  • 1 x 15 grams pac fresh chives, finely minced

Инструкции

  1. Combine the flour and seasoning on a plate and lightly dust the turbot fillets.
  2. To make the risotto; simmer the rice in the fish stock, water and wine mix till just soft, stirring occasionally. This will take approximately 15 min. Season, then add the cream and herbs.
  3. Prior to the risotto being completely cooked heat the extra virgin olive oil in a large frying pan or possibly griddle pan till warm, then cook the turbot fillets for 2-3 min on each side.
  4. To serve:Place a mound of risotto on individual serving plates, then top with the fish fillets and serve immediately.
  5. NOTES : A lovely combination of fish and herby risotto.A complete meal!

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 804g
Calories 1353  
Calories from Fat 242 18%
Total Fat 27.43g 34%
Saturated Fat 8.61g 34%
Trans Fat 0.0g  
Cholesterol 84mg 28%
Sodium 216mg 9%
Potassium 720mg 21%
Total Carbs 221.46g 59%
Dietary Fiber 4.4g 15%
Sugars 1.09g 1%
Protein 39.95g 64%
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