Red mullet with lime risotto

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Surprise your guests with this fresh risotto with red mullet and pea puree sprinkled with sage butter

Ingredients risotto :

300 grams risotto
1 shallot
2 cloves of garlic
olive oil for frying
100 ml white wine
700 ml vegetable stock
2 limes (juice + zest)
salt and pepper
if necessary. splash of cream

Ingredients red gurnard :
12 red gurnards (3 small fillets per person)
butter for frying
2 sage leaves
juice of ½ lemon
salt and pepper
Ingredients pea cream :
200 grams of peas (fresh or frozen)
pinch of salt
100 ml cream
100 ml vegetable stock

Preparation

Finely chop the shallot and garlic. Bring the stock to the boil in a separate pan. It is best to immediately cook a little extra for the pea cream. Heat olive oil in a pan and fry the garlic and onion for a minute over medium heat. Add the risotto and cook for about 3 minutes until translucent. Deglaze with white wine and gradually add the stock. Reduce the heat and keep stirring occasionally to prevent burning. Stirring too often will cause the grain of rice to break, resulting in a sticky risotto. Only add new stock when the grain of rice has absorbed all the liquid. Grate the lime and add the juice and zest. Season with salt and pepper. Add a dash of cream to make the risotto creamy if desired.
Red-mullet-with-risotto
Red-mullet-with-risotto

Red-mullet-with-risotto

Red-mullet-with-risotto

Preparing the pea cream
Bring water to the boil with a pinch of salt. Boil the peas and drain. Puree the peas with an immersion blender or blender. Add vegetable stock and cream to desired thickness. Season with salt and pepper. For an extra smooth cream, you can rub it through a fine sieve.

Red-mullet-with-risotto
Red-mullet-with-risotto

Red-mullet-with-risotto

Red-mullet-with-risotto
Preparation red mullet
You can have the red gurnard cleaned by your fishmonger, or you can choose to do this yourself at home. You can use the fish whole or fillet it. Keep in mind that a red mullet contains many bones, you can easily remove them yourself with fish tweezers. Heat butter in a pan over medium heat, as your fillet will curl up if the heat is too high. Place the fillets skin side down in the pan and cook for 2 minutes on each side. Season the fillets with salt and pepper and remove from the pan. Add the sage leaves to the butter, remove the leaves after 2 minutes and add the juice of half a lemon.
Spoon the risotto in the middle of a plate, place the red gurnard fillets on top, sprinkle the fillets with the sage butter and draw a line with the pea cream with a spoon. Delicious with small vine tomatoes and a glass of dry white wine.

Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!

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