John Myers
Pollack Fillet on Herb Risotto
The perfect pollack fillet on herb risotto recipe with a picture and simple step-by-step instructions.
- 4 piece Pollack fillet
- 1 piece Lemon
- 2 Cup Risotto rice
- 1 Cup Fund
- 70 ml White wine
- 1 piece Diced shallot
- 1 bunch Chervil chopped
- 1 bunch Chopped dill
- 1 bunch Chopped parsley
- 2 tbsp Butter
- First, sweat the shallots in a saucepan, add the risotto rice that has been washed in the meantime, fry briefly until it becomes translucent, then deglaze with white wine. We let the white wine boil down a little and then pour the broth on it. The whole thing can now simmer for 15-20 minutes.
- While the risotto is simmering, we take care of the fish. The fish is washed and seasoned with salt, then drizzled with a little lemon juice.
- When the risotto is done we add all the chopped herbs and dissolve the butter, stir well and season again with salt, pepper and a little lemon juice. Meanwhile, the fish is cooked through on both sides and seasoned with pepper at the end. Be careful when turning around, because there is a risk of decay, in the picture I did not turn around so well.
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