Halibut Fillets with Gourmet Risotto
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Healthy, because
Even smarter
Halibut is an excellent source of omega-3 fatty acids, which help to keep the heart healthy.
This dish goes beautifully with a glass of dry white wine.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ⅔ cup Fava bean
- 2 ¼ cups Chestnuts (in their shells)
- 8 small Halibut fillet
- 1 lemon (zest in strips, juice squeezed)
- 3 Tbsps light soy sauce
- 1 shallot (finely chopped)
- 2 stalks Celery (leaves saved for garnishing)
- 1 clove garlic cloves (finely chopped)
- 3 Tbsps olive oil
- 3 Tbsps butter
- 1 ¼ cups Risotto
- ⅜ cup dry white wine
- 2 cups Vegetable broth
- 1.333 cups Porcini mushroom (trimmed)
- ¼ cup Parmesan (grated)
How healthy are the main ingredients?
ChestnutPorcini mushroomsoy sauceolive oilParmesangarlic clovePreparation
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 400 F.
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.
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