Yield: 1 servings
|1 \N||Plaice fillet|
|200 millilitres||Hot chicken or vegetable stock|
|2 tablespoons||Double cream|
|1 teaspoon||Grainy mustard|
|\N \N||Knob butter|
|150 grams||Basmati rice|
|1 \N||Glass white wine|
|1 pint||Chicken or vegetable stock; up to 1 1/2|
|1 teaspoon||Dijon mustard|
|2 tablespoons||Grated cheddar cheese|
|2 tablespoons||Chopped herbs eg parsley|
|\N \N||Coriander or basil|
|\N \N||Salt and pepper|
|2 \N||Tomatoes; deseeded and diced|
|½ \N||Courgette; diced|
|1 \N||Pinches dried chillies|
|1 tablespoon||Chopped parsley|
FOR THE RISOTTO
FOR THE RATATOUILLE
1 Preheat the oven to 200c/400f. For the Risotto: Melt the butter in a pan, add the rice and stir to coat in the butter. Add the white wine, and boil rapidly until almost evaporated.
2 At the same time, heat the stock in a separate pan, and gradually add 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 the mustard, cheese and herbs, season. For the Ratatouille: Melt the butter in a pan and add the tomatoes, courgette and dried chillies. Cook for 4-5 minutes, 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 minutes.
6 When cooked, remove the fish from the dish, and add 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.
Converted by MC_Buster.
Per serving: 850 Calories (kcal); 30g Total Fat; (31% calories from fat); 22g Protein; 126g Carbohydrate; 70mg Cholesterol; 557mg Sodium Food Exchanges: 7 Grain(Starch); ½ Lean Meat; 2½ Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.