Try this Grilled Grey Mullet with Rosemary Risotto And Nutmeg Butter recipe, or contribute your own.
Suggest a better descriptionRisotto 1. Sweat the shallot in the butter for a couple of minutes, add the rice, season and cook until it starts to give off a nutty aroma. Add the stock a little at a time waiting until each addition has been absorbed until more is added. When all the stock has gone draw the rice away from the heat and stir in the rosemary. Enrichen with a little butter and cream if desired. Butter Sauce 2. Sweat the shallot and nutmeg in about half an ounce of the butter (refrigerate the rest of the butter). Add the fish stock and reduce until a third is left, dice the remaining butter and gradually whisk it into the boiling sauce, check the seasoning and strain. 3. Sear the flesh of the fish in a hot pan and then cook skin side up under a reasonably hot grill this should take 5-8 minutes. 4. To serve put some risotto in the middle of the plate, fish on top and surround with sauce. NOTES : Chef:Sonya Kidney
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Serving Size: 1 Serving (119g) | ||
Recipe Makes: 4 servings | ||
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Calories: 269 | ||
Calories from Fat: 263 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.3g | 39 % | |
Saturated Fat 18.2g | 91 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 75.9mg | 23 % | |
Sodium 172.3mg | 6 % | |
Potassium 143.2mg | 4 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 0.4g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 269
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