Name: Pan-Fried Turbot with Herb Risotto
Ingredients: 3 tb Plain flour; (3 to 4); Salt and freshly ground black pepper; 4 Turbot fillets approximately 175g; (6oz) in weight; 1 tb Olive oil; (1 to 2); 250 g Arborio rice; (8oz); 284 ml Pot fish stock; 300 ml Water; ( 1/2 pint); 3 tb Dry white wine; Salt and freshly ground black pepper; 3 tb Double cream; 1 15 grams pac fresh chives; finely chopped

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Sainsbury’s, Sainsbury14	1	servings

INGREDIENTS

3	tb	Plain flour; (3 to 4)
		Salt and freshly ground black pepper
4		Turbot fillets approximately 175g; (6oz) in weight
1	tb	Olive oil; (1 to 2)
250	g	Arborio rice; (8oz)
284	ml	Pot fish stock
300	ml	Water; ( 1/2 pint)
3	tb	Dry white wine
		Salt and freshly ground black pepper
3	tb	Double cream
1		15 grams pac fresh chives; finely chopped

INSTRUCTIONS

FOR THE PAN FRIED TURBOT
FOR THE 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.

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