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Ingredients
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 risotto
- 200 grams Spinach
- salt
- 1 onion
- 1 garlic clove
- 80 grams butter
- 160 grams Arborio rice
- 200 milliliters white wine
- 500 milliliters clear Broth (finished product)
- freshly ground pepper
- 100 grams Crabmeat
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.
(Percentage of daily recommendation)
| Calorie | 581 cal. | (28 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |