Ingredients for 4 persons:
4 redfish fillets (180 g each)
salt, pepper from the mill
some flour
2 tablespoons oil
lemon and chopped pink pepper berries for garnish
For the risotto:
200 g spinach leaves, salt
1 onion
1 clove of garlic
80 g butter
160 g risotto rice
200 ml white wine
500 ml clear broth (ready-made)
ground pepper
100 g deep sea crab meat
Preparation:
1. Rinse redfish fillets and pat dry. Salt and pepper. Dust with a little flour.
2. Select leaf spinach, clean and wash thoroughly. Blanch in boiling salted water for 1 minute. Transfer to a colander and drain. Chop half of it finely. Peel and dice the onion and garlic. Heat half of the butter. Saute onion, garlic and rice until translucent. Add chopped spinach. Deglaze with 100 ml of white wine. Let the wine evaporate, then gradually pour the remaining wine and broth and cook the rice for about 25 minutes, stirring constantly. Season to taste with salt and pepper. Stir in butter in pieces. Fold in remaining spinach leaves and deep sea crab meat. Fold in. Cover and keep rice warm for 5-6 minutes.
3. Meanwhile, heat oil in a large non-stick skillet. Fry the redfish fillets in it for 2-3 minutes per side. Garnish with lemon and chopped pink pepper berries.
Preparation time approx. 1 hour
Nutritional values per serving approx.:
Calories: 610
Joule: 2555
Protein: 48,2 g
Fat: 30,9 g
Carbohydrates: 35 g
(FoodCentrale by ddp images)
