Lemony Sole Risotto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 885 cal. | (42 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 10.1 mg | (84 %) | ||
| Vitamin K | 19.6 μg | (33 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13 mg | (108 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 960 mg | (24 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 152 mg | (51 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 52 μg | (26 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 18.5 g | |||
| Uric acid | 350 mg | |||
| Cholesterol | 182 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the sole
- 4 Sole fillet (with skin)
- 1 lemon (juiced)
- vegetable oil (for frying)
- salt
- freshly ground peppers
- For the risotto
- 1 white onion (minced)
- olive oil (cold pressed)
- 300 grams Arborio rice (or vialone)
- 200 milliliters white wine
- 600 milliliters hot fish stock
- ½ bunch Wild garlic
- butter
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- For the sauce
- 2 lemons (juiced)
- 1 Tbsp grated Lemon peel
- 6 Tbsps white wine
- 100 grams butter
- 1 pinch sugar
- 1 sm can Saffron
- salt
- freshly ground peppers
Preparation steps
For the risotto: Heat 4 tablespoons olive oil in a pan and fry onion until soft. Add rice and stir until oil has completely absorbed. Add wine, stir and reduce completely. Add a bit of broth, continue to stir, and allow it to reduce. Simmer over medium heat, stirring occasionally and adding broth as needed. until rice is cooked. Add hot water if you run out of broth. Rinse wild garlic, spin dry and mince. Stir wild garlic and a heaping teaspoon of butter into finished risotto. Season with salt, pepper and nutmeg.
For the sole: Rinse sole and pat dry with paper towels. Season with lemon juice, salt and pepper. Heat 2 tablespoons oil in a nonstick skillet. Fry sole, skin-side down, for 1-2 minutes until golden yellow. Flip and cook a few seconds more. Remove and drizzle drippings onto fish, keep warm.
For the sauce: Deglaze sole pan with lemon juice. Add white wine and reduce liquid by half. Cut cold butter into pieces and whisk into sauce, taking care not to boil. Froth sauce with an immersion blender. Season sauce with salt, pepper and sugar to taste. Sprinkle saffron into sauce and swirl.
Plate risotto, top with fish and drizzle with sauce. Garnish with lemon zest and serve immediately.
