- Macknade Fine Foods

Risotto Al Limone with Pan Fried Plaice

Delicious as a standalone dish, or with any delicate white fish...

35 minutes to prepare
Serves 4
Print Recipe


This month, we welcomed our new Fish Butchery in-store, in partnership with Pesky Fish. You may have read more about how we’re supporting sustainable fish consumption on our blog and how our range will be based on what’s at its seasonal best – so you’re likely to find something different and exciting each week. For this reason, we wanted to share an Italian-inspired recipe that works beautifully as a standalone dish or that can be complemented by any delicate, white fish such as plaice, sole, turbot or brill. The rich, creamy and comforting flavours of this risotto are offset by the zesty, acidic lemon; all of which provide a robust base for the mild, sweet flavour of the fish. Serve with a hard green salad (seasonal asparagus, fennel & rocket) dressed with a punchy vinaigrette, and a glass of crisp white wine. 

  • For the risotto:
  • 60g butter
  • 1 tbsp extra virgin olive oil
  • 2 finely chopped shallots
  • 1 finely chopped celery stick
  • 300g arborio rice
  • 800ml chicken stock, or veg stock
  • 200ml white wine
  • 1 good, unwaxed lemon
  • 6 sage leaves
  • Sprig of rosemary
  • 1 tbsp chopped fresh dill
  • 1 egg yolk
  • 4 tbsp grated parmesan
  • 4 tbsp double cream
  • Sea salt & cracked black pepper
  • For the fish:
  • 4 fillets of white fish
  • Plain flour for dusting
  • *In this recipe, we started with one large whole plaice and lifted the fillets - you can do this easily yourself, or ask our Fish Butchery to prepare them for you


  1. Lightly dust your fish fillets in flour and set aside
  2. Heat half the butter with the olive oil to a medium heat and sauté your shallot and celery mix for approx. seven minutes until soft
  3. Add the rice and continue to cook, stirring frequently, until the grains are somewhat translucent
  4. Add 200ml of white wine and cook until absorbed by the rice, stirring frequently
  5. Add 150ml of stock and cook until absorbed by the rice, and continue to add stock as it is soaked up, stirring frequently
  6. You may not need all of the stock, or you may need to add a little more hot water if you run out - risotto rice takes approx. 20 minutes to cook, so you can play this by ear
  7. While the rice is cooking, chop your sage and rosemary, as well zesting half of your lemon and add to the rice when you’re about half way through
  8. In a small bowl, mix your egg yolk, cream, the juice of half the lemon and parmesan, as well as a good grinding of black pepper
  9. When the rice is al dente (you can try a little to see) remove it from the heat and stir in the mixture before placing the lid on tightly and leaving to rest for a couple of minutes
  10. During this time, heat a little butter and oil in a frying pan to a medium-high heat and fry your fillets for two minutes on each side - the fish is very delicate, so take care when turning it over
  11. Give the rice a good stir, taste for seasoning and adjust if necessary
  12. Serve with the fish on top and a fresh green salad on the side - we opted for seasonal flavours like fennel, rocket and asparagus, with a vinaigrette and a small handful of capers
  13. To make a simple vinaigrette, mix two teaspoons of dijon mustard with 2 tbsp of red wine vinegar and 6 tbsp of extra virgin olive oil
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