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Ingredientes
- 3 Tbsp. Plain flour, (3 to 4)
- Â Â 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
- Â Â Salt and freshly grnd black pepper
- 3 Tbsp. Double cream
- 1 x 15 grams pac fresh chives, finely minced
Direcciones
- Combine the flour and seasoning on a plate and lightly dust the turbot fillets.
- 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.
- 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.
- To serve:Place a mound of risotto on individual serving plates, then top with the fish fillets and serve immediately.
- NOTES : A lovely combination of fish and herby risotto.A complete meal!
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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% |
