Fried Redfish on Spinach Risotto with Deep-Sea Crab
- For the fish
- 4 redfish fillet (each 180 grams)
- salt, freshly ground pepper
- Pastry flour
- 2 Tbsps vegetable oil
- lemon and chopped, pink peppercorns (for garnish)
For the fish: Rinse redfish fillets and pat dry. Season with salt and pepper and dust with flour.
For the risotto: Trim spinach and rinse thoroughly. Blanch in boiling salted water for 1 minute. Place in a colander and drain well. Finely chop half of the spinach. Peel and chop the onion and garlic. Heat half of the butter. Add onion, garlic and rice and cook until soft. Add chopped spinach.
Deglaze with 100 ml (approximately 3 ounces) of white wine. Allow wine to evaporate then gradually pour in remaining wine and broth and cook rice for about 25 minutes, stirring constantly. Season with salt and pepper. Stir in butter pieces. Fold in spinach and deep-sea crab meat. Cover for 5-6 minutes and keep warm.
Meanwhile heat oil in a large non-stick pan. Fry redfish fillets on each side for 2-3 minutes. Garnish with lemon and chopped red peppercorns. Serve fish fillets with risotto.