Halibut Fillets with Gourmet Risotto

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Halibut Fillets with Gourmet Risotto
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
1417
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,417 kcal(67 %)
Protein169.51 g(173 %)
Fat36.14 g(31 %)
Carbohydrates90.12 g(60 %)
Sugar added0 g(0 %)
Roughage16.07 g(54 %)
Vitamin A263.9 mg(32,988 %)
Vitamin D36.93 μg(185 %)
Vitamin E5.03 mg(42 %)
Vitamin B₁0.61 mg(61 %)
Vitamin B₂0.44 mg(40 %)
Niacin80.66 mg(672 %)
Vitamin B₆4.39 mg(314 %)
Folate166.29 μg(55 %)
Pantothenic acid3.2 mg(53 %)
Biotin32.96 μg(73 %)
Vitamin B₁₂8.2 μg(273 %)
Vitamin C49.87 mg(52 %)
Potassium3,915.75 mg(98 %)
Calcium246.11 mg(25 %)
Magnesium220.32 mg(73 %)
Iron13.02 mg(87 %)
Zinc3.59 mg(45 %)
Saturated fatty acids11.38 g
Cholesterol413.66 mg
Author of this recipe:
How healthy are the main ingredients?
ChestnutlemonshallotCelerygarlicPorcini mushroom

Ingredients

for
4
Ingredients
cup
Fava bean (thawed if frozen)
2 ¼ cups
Chestnuts (in their shells)
8
1
lemon (zest in strips, juice squeezed)
3 tablespoons
light soy sauce
1
shallot (finely chopped)
2 stalks
Celery (leaves saved for garnishing)
1 clove
garlic (finely chopped)
3 tablespoons
3 tablespoons
1 ¼ cups
cup
2 cups
1.333 cups
¼ cup
Preparation

Kitchen utensils

2 Pots, 1 Cutting board, 1 Small knife, 1 Wooden spoon, 1 Measuring cups, 1 Tablespoon, 1 Immersion blender, 1 Casserole dish, 1 Brush, 1 Box grater, 1 Small bowl, 1 Ladle

Preparation steps

1.
Heat the oven to 200C (180C fan) 400F, gas 6.
2.
Cut crosses in the chestnut shells and bake them for 20-30 minutes with a bowl of water in the oven, until the shells break open easily. Take out and shell the chestnuts.
3.
Marinate the fish fillets with the lemon juice and soy sauce.
4.
Slice half the celery very finely for the garnish. Lay the strips in ice-cold water with the lemon zest. Chop the remaining celery.
5.
Heat 1 tbsp olive oil and 1 tbsp butter in a skillet. Fry the onion, garlic and chopped celery over a low heat for 2-3 minutes. Add the risotto rice and fry for 1-2 minutes, stirring.
6.
Pour in the wine and half the broth and bring to a boil. Simmer the rice over a low heat for 18-20 minutes until done, but not soft. Keep adding a little broth whenever the rice has absorbed the liquid. Stir in the beans after 15 minutes cooking time.
7.
Melt the remaining butter (2 tbsp) in a pan over a low heat. Fry the mushrooms and chestnuts gently for 3-5 minutes until golden brown. Season with salt.
8.
Stir the Parmesan into the risotto when done and season with salt and pepper. Add the mushrooms and chestnuts. Cover and take off the heat.
9.
Heat the remaining oil (2 tbsp) in a skillet. Lift the fish fillets out of the marinade and pat dry with kitchen paper. Fry for 5-7 minutes over a medium to high heat, turning once. Season with pepper.
10.
Spoon the risotto onto plates and arrange the fish on top. Garnish with lemon zest, celery strips and celery leaves.