Smoked basa fillets, poached and served with leek and pea risotto and poached eggs
Bring veg stock and white wine in large sauce pan to the boil before turning down to a bare simmer. Add the basa fillets and gently poach for around 8 minutes until the fish is flakey and cooked through and the stock has infused with smokey fish flavour. Remove the fish from the stock and reserve both.
Zest the lemon and reserve too then squeeze the juice of half the lemon over the fish fillets and season with black pepper
Meanwhile sautee leeks in a small amount of olive oil in a pot or saucepan large enough to cook all the risotto for 3-4 minutes until beginning to soften. Then add garlic and cook for another couple of minutes
Add the risotto rice to the leeks, adding another healthy splash of oil if the pan is drying out. Mix the rice with the oil and heat for a minute or so, then start ladeling in the infused poaching liquid. Keep adding the liquid gradually, covering rice and then waiting until things reduce before adding more. Stir frequently until the rice has lost it's bite when tasted and the liquid is starting to go creamy from the released starches, around 20 minutes
Squeeze in the juice of the remaining half a lemon. Add the frozen peas and grate in a healthy amount of parmesan, stirring through and cooking for a further minute or so until the peas are thawed and warmed and the cheese has added to the creaminess of the sauce. Season further with salt and pepper as needed. Finally flake through the fish and warm through.
Bring a pan of water to the boil, adding a dash of vinegar and poach as many eggs as you have servings. Serve risotto with eggs on top, garnished with more black pepper, the reserved lemon zest and any fresh herbs to taste
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Serving Size: 1 Recipe (1029g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1496 | ||
Calories from Fat: 283 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.4g | 42 % | |
Saturated Fat 15g | 75 % | |
Monounsaturated Fat 10g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 72.9mg | 22 % | |
Sodium 4537.6mg | 156 % | |
Potassium 1136.2mg | 30 % | |
Total Carbohydrate 234.4g | 69 % | |
Dietary Fiber 13.3g | 53 % | |
Sugars, other 221.1g | ||
Protein 49g | 70 % | |
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: 1496
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