Распечатать
E-mail
Add a photoПорций: 1
Ингредиенты
- 1 x Plaice fillet
- 200 ml Warm chicken or possibly vegetable stock
- 2 Tbsp. Double cream
- 1 tsp Grainy mustard
- Â Â Knob butter
- 150 gm Basmati rice
- 1 x Glass white wine
- 1 pt Chicken or possibly vegetable stock, up to 1 1/2
- 1 tsp Dijon mustard
- 2 Tbsp. Grated cheddar cheese
- 2 Tbsp. Minced herbs eg parsley
- Â Â Coriander or possibly basil
- Â Â Salt and pepper
- 2 x Tomatoes, deseeded and diced
- 1/2 x Courgette, diced
- 25 gm Butter
- 1 pch dry chillies
- 1 Tbsp. Minced parsley
Инструкции
- 1 Preheat the oven to 200c/400f. For the Risotto: Heat the butter in a pan, add in the rice and stir to coat in the butter. Add in the white wine, and boil rapidly till almost evaporated.
- 2 At the same time, heat the stock in a separate pan, and gradually add in to the rice, a ladleful at a time, allowing each addition to be absorbed before adding more, stir constantly.
- 3 When the rice is cooked, add in the mustard, cheese and herbs, season. For the Ratatouille: Heat the butter in a pan and add in the tomatoes, courgette and dry chillies. Cook for 4-5 min, season and stir in the parsley.
- 4 Halve the fish lengthways, and place a spoonful of ratatouille on each half. Roll up the fish to make two parcels.
- 5 Put in a baking dish and pour over the stock. Cover and place in the oven for 10-15 min.
- 6 When cooked, remove the fish from the dish, and add in the cream and grainy mustard to the remaining stock, season. Serve the fish on the risotto with the remaining ratatouille and pour over the sauce.
