Spinach and lime risotto with trout

Spinach and lime risotto with trout

This reinterpretation of the risotto brings a splash of colour to the table, while the French vermouth gives it a particular note of taste. try also this skyr cake with blueberries recipe too.

Ingredients

Main course For 4 people

2 shallots

1 tablespoon of butter

300 g of spinach for a salad

5 tablespoons of olive oil

350 g of risotto rice

0.5 dl of Noilly Prat

1 dl of white wine

7 dl of vegetable broth

2 limes

salt

pepper

600 g of trout fillets

Freind's kitchen recipes, Avocado and apple smoothie.

How to proceed

Preparation: approx. 40 minutes

Finely chop the shallots. Melt the butter in a large pan and let the shallots dry. Set aside a handful of spinach. Add the rest to the shallots, put the lid on and let them sag for approx. 3 minutes, then blend them.

Heat half of the oil. Toast the rice over medium heat, then add about a quarter of the spinach puree. Deglaze with Noilly Prat and wine. Add the broth a little at a time and, over low heat, continue cooking until you get a creamy risotto. Add the rest of the spinach puree and the finely grated lime zest. Cut the limes into wedges. Season with salt and pepper

Dry the trout fillets with kitchen paper. Season them with salt and pepper. Brown them in the remaining oil for approx. 2 minutes per side. Spread the risotto on the plates and garnish with the spinach leaves set aside. Arrange the trout fillets on the risotto and serve with the lime wedges. You may be interested to read liver and eggs recipe/ salmon with green peppercorn sauce.

Useful tips

To taste, season with grated Parmesan cheese.

Comments

Post a Comment

Popular posts from this blog

Red and white cabbage salad with pork medallions

Image
A light dish that offers a salad of white and red cabbage, carrots and buckwheat, with Asian sauce and grilled pork medallions. try also this gyokuro japans finest tea recipe too. Ingredients Main course For 4 people 50 g of buckwheat 200 g of red cabbage 200 g of white cabbage 200 g of carrots 1 spring onion 500 g of pork fillet 2 tablespoons of HOLL rapeseed oil salt pepper 50 g of purslane Salad sauce 2 cm of ginger 1 clove of garlic ½ bunch of coriander 1 red pepper 4 tablespoons of rapeseed oil 4 tablespoons of lemon juice 1 tablespoon of sesame oil 3 tablespoons of fish sauce ½ tablespoon of raw sugar Preparation: ca. 45 minutes Rest: ca. 30 minutes Total time: 1 h 15 min Freind's kitchen recipes,  wurst and cheese cannoli. How to proceed 2-3 days in advance: rinse the buckwheat and put it in a glass with cold water for approx. 2 hours. Discard the water. Sprout the buckwheat for 2-3 days, rinsing it 2 times a day with cold water. The day of preparation: with a mandolin...
Read more

Lobster salad

Image
Guests for dinner? Here is a quick but very refined appetizer based on lobster tails browned in olive oil and served with a crunchy green salad. try also this polenta gnocchi with gorgonzola recipe too. Ingredients Appetizer For 4 people 4 unshelled lobster tails of approx. 120 g, thawed 4 tablespoons of olive oil salt 2 tablespoons of balsamic vinegar pepper 160 g of sliced salad vegetable chips Freind's kitchen recipes,  Avocado and apple smoothie . How to proceed Preparation: approx. 30 minutes Rinse the lobster tails under cold water. Cut the shell on the side of the belly on both sides and extract the pulp. Eliminate the intestine. Heat a little oil and brown the lobster for approx. 5 minutes. Salt and cut in half lengthwise. Mix the remaining oil with the balsamic vinegar and season with salt and pepper. Serve the salad with the lobster. Drizzle with the sauce and accompany with vegetable chips. You may be interested to read  Moroccan lentil salad recipe/...
Read more