Pan-fried turbot with herb risotto

Yield: 1 servings

Measure Ingredient
3 tablespoons Plain flour; (3 to 4)
\N \N Salt and freshly ground black pepper
4 \N Turbot fillets approximately 175g; (6oz) in weight
1 tablespoon Olive oil; (1 to 2)
250 grams Arborio rice; (8oz)
284 millilitres Pot fish stock
300 millilitres Water; ( 1/2 pint)
3 tablespoons Dry white wine
\N \N Salt and freshly ground black pepper
3 tablespoons Double cream
1 \N 15 grams pac fresh chives; finely chopped



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 mixture until just soft, stirring occasionally. This will take approximately 15 minutes. Season, then add in the cream and herbs.

Prior to the risotto being completely cooked heat the olive oil in a large frying pan or griddle pan until hot, then cook the turbot fillets for 2-3 minutes on each side.

To serve:Place a mound of risotto on individual serving plates, then top with the fish fillets and serve immediately.

Converted by MC_Buster.

NOTES : A lovely combination of fish and herby risotto.A complete meal! Converted by MM_Buster v2.0l.

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