Risotto Al Limone w/ Pan Fried Plaice

Risotto Al Limone w/ Pan Fried Plaice

Written by: Amanda McCabe
Serves 4
Main Course
This Italian-inspired recipe works beautifully as a standalone dish or can be complemented by any delicate, white fish such as plaice, sole, turbot or brill. 

Instructions

Lightly dust your fish fillets in flour and set aside

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

Add the rice and continue to cook, stirring frequently, until the grains are somewhat translucent

Add 200ml of white wine and cook until absorbed by the rice, stirring frequently

Add 150ml of stock and cook until absorbed by the rice, and continue to add stock as it is soaked up, stirring frequently

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

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

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

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

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

Give the rice a good stir, taste for seasoning and adjust if necessary

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

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

Ingredients

Available in store

  • 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
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