Sea bass fillet with pistachio and lemon served with seafood risotto

Sea bass fillet with pistachio and lemon served with seafood risotto
 
alt

This recipe was uploaded
by sagraincasa

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • Serves 2
  • Ingredients: 3 fillets of sea bass (2 with skin and 1 without skin cut into cubes)
  • a handful of chopped pistachios
  • 1 teaspoon fresh lemon zest, finely chopped
  • juice of ½ lemon
  • salt
  • two cups of fish stock (homemade if possible)
  • 2 handfuls of rice Vialone nano
  • half a glass of dry white wine
  • 1 shallot, finely chopped
  • 1tbsp Evo oil
  • a knob of butter
  • 6 clean shrimp
  • A handful of chopped parsley
How it works: Combine the lemon zest, pistachios and a pinch of salt. Cut the2 fillets with the skin into half . Cover the four small fillets with the mixture and set aside. In a saucepan, heat 1 tbsp olive oil add chopped shallot, cook until soft and then add wine. Add the rice, and allow it to toast, stirring, for one or 2 minutes. Pour the wine, raise the heat, and let the wine evaporate. Keep your fish stock warm, ladle one cup into the rice, and stir. Keep on adding a little stock at a time, stirring continuously until the rice is tenderly cooked, this should take about 15 minutes. Few minutes before rise done add sea bass cubes and shrimps . keep stir gently. Finally, take the risotto off the heat, add nub of butter and lemon juice , and stir well until you get a rather creamy consistency. Add part of parsley, and let it rest for a couple of minutes before serving. Gently fry the 4 sea bass fillets in Evo oil on both side and serve with rice and sprinkle parsley.

Sea bass fillet with pistachio and lemon served with seafood risotto

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by sagraincasa

 
 

Method


How it works: Combine the lemon zest, pistachios and a pinch of salt. Cut the2 fillets with the skin into half . Cover the four small fillets with the mixture and set aside. In a saucepan, heat 1 tbsp olive oil add chopped shallot, cook until soft and then add wine. Add the rice, and allow it to toast, stirring, for one or 2 minutes. Pour the wine, raise the heat, and let the wine evaporate. Keep your fish stock warm, ladle one cup into the rice, and stir. Keep on adding a little stock at a time, stirring continuously until the rice is tenderly cooked, this should take about 15 minutes. Few minutes before rise done add sea bass cubes and shrimps . keep stir gently. Finally, take the risotto off the heat, add nub of butter and lemon juice , and stir well until you get a rather creamy consistency. Add part of parsley, and let it rest for a couple of minutes before serving. Gently fry the 4 sea bass fillets in Evo oil on both side and serve with rice and sprinkle parsley.

Show/hide comments

comments powered by Disqus