Risotto and Sea Bass
Nutritional values
(Percentage of daily recommendation)
| Calorie | 886 cal. | (42 %) | ||
| Protein | 56.44 g | (58 %) | ||
| Fat | 54.84 g | (47 %) | ||
| Carbohydrates | 34.99 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.06 g | (17 %) |
| Vitamin A | 602.75 mg | (75,344 %) | ||
| Vitamin D | 0.19 μg | (1 %) | ||
| Vitamin E | 2.41 mg | (20 %) | ||
| Vitamin B₁ | 0.52 mg | (52 %) | ||
| Vitamin B₂ | 0.48 mg | (44 %) | ||
| Niacin | 17.94 mg | (150 %) | ||
| Vitamin B₆ | 1.31 mg | (94 %) | ||
| Folate | 69.98 μg | (23 %) | ||
| Pantothenic acid | 2.45 mg | (41 %) | ||
| Biotin | 12.94 μg | (29 %) | ||
| Vitamin B₁₂ | 0.77 μg | (26 %) | ||
| Vitamin C | 42.77 mg | (45 %) | ||
| Potassium | 1,529.1 mg | (38 %) | ||
| Calcium | 181.13 mg | (18 %) | ||
| Magnesium | 182.01 mg | (61 %) | ||
| Iron | 2.39 mg | (16 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.48 mg | (31 %) | ||
| Saturated fatty acids | 19.74 g | |||
| Cholesterol | 176.47 mg |
Ingredients
- For the sauce
- 1 ⅕ kilograms Tomatoes
- 40 grams cold butter
- 100 grams Whipped cream
Preparation steps
For the sauce: Rinse tomatoes, dice, season with salt and puree.
Line a sieve with a cloth, pour in tomatoes and collect juice.
For the risotto: Peel and mince shallots. Heat olive oil in a pan and cook shallots. Add rice and thyme and pour a ladle of broth and wine. Simmer over low heat, stirring occasionally. Add remaining liquid, bit by bit, until completely absorbed and rice is creamy.
Boil collected tomato juice into a small saucepan and reduce by half. Stir in cold butter and fold in cream.
For the sea bass: Cut sea bass into 4 equal pieces. Season with salt and pepper. Heat 4 tablespoons olive oil in a pan and cook sea bass, skin-side down, in hot oil. Reduce heat, flip fish and cook for 2-3 minutes more. Remove from pan and keep warm.
Rinse basil, pluck and mince leaves. Stir basil, butter and Parmesan into risotto.
Plate risotto and serve with sea bass.
