Premium risotto seabass samphire
With creme fraiche and parmigiano reggiano
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
120 gram
Zeebaarsfilet
(Bevat: Vis)
25 gram
Zeekraal
75 gram
Risottorijst
½ stuk(s)
Prei
½ stuk(s)
Sjalot
2.5 gram
Verse dragon
¼ stuk(s)
Citroen
½ stuk(s)
Pastinaak
10 gram
Parmigiano Reggiano DOP
(Bevat: Melk (inclusief lactose))
50 gram
Biologische zure room
(Bevat: Melk (inclusief lactose))
Zelf toevoegen
½ el
[Plantaardige] roomboter
250 ml
(Zoutarme) groentebouillon
1 el
Olijfolie
naar smaak
Peper en zout
Voedingswaarden
Benodigdheden
Instructies
Prepare the stock. Chop the leek into thin rings. Dice the parsnip and finely chop the shallot. Heat a drizzle of olive oil in a large frying pan. Fry the leek, shallot and parsnip for 2 - 3 minutes over medium-high heat.
Did you know... that just 100g of parsnip provides almost a fifth of the RDA of fibre? Fibre is good for gut health, which makes it easier to absorb nutrients and boosts immunity.
Add a knob of butter and the risotto to the pan of the vegetables. Toast the grains for 1 minute. Then, pour in a third of the stock. Allow the stock to incorporate, stirring regularly slowly. Repeat with the rest of the stock, adding it in two more batches. The risotto is done when the rice is soft but still al dente. This should take around 25 - 30 minutes. Add extra water and cook longer if you'd prefer the risotto to be less al dente.
In the meantime, finely chop the tarragon. Zest the lemon and cut it into wedges.
When the risotto is almost done, heat a drizzle of olive oil in a frying pan for the seabass. When the oil is hot, fry the seabass on the skin for 2 – 3 minutes over medium-high heat. Lower the heat, and fry the fish for 1 minute on the other side along with the samphire. Season with salt and pepper to taste.
When the risotto is ready, add the sour cream, lemon zest, and the juice of 1 wedge per person. Grate half of the Parmigiano Reggiano and stir into the risotto. Season with salt and pepper to taste.
Divide the risotto into deep plates. Garnish with the rest of the Parmigiano Reggiano. Top with the samphire and seabass and garnish with the tarragon. Serve with the rest of the lemon wedges.