Pan-Fried Turbot with Herb Risotto

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Pan-Fried Turbot with Herb Risotto Ingredients

FOR THE PAN FRIED TURBOT	284 ml Pot fish stock
3 tb Plain flour; (3 to 4)	300 ml Water; ( 1/2 pint)
Salt and freshly ground	3 tb Dry white wine
4 Turbot fillets approximately	Salt and freshly ground
1 tb Olive oil; (1 to 2)	3 tb Double cream
FOR THE HERB RISOTTO	1 15 grams pac fresh chives;
250 g Arborio rice; (8oz)

Instructions for Pan-Fried Turbot with Herb Risotto

Combine the flour and seasoning on a plate and lightly dust the turbot fillets. To make the risotto; simmer the rice in the fish stock, water and wine mixture until just soft, stirring occasionally. This will take approximately 15 minutes. Season, then add in the cream and herbs. Prior to the risotto being completely cooked heat the olive oil in a large frying pan or griddle pan until hot, then cook the turbot fillets for 2-3 minutes on each side. To serve:Place a mound of risotto on individual serving plates, then top with the fish fillets and serve immediately. Converted by MC_Buster. NOTES : A lovely combination of fish and herby risotto.A complete meal! Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized

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