John Myers
Ingredients for 4 servings:
- 250 g leek
- 1 clove(s) garlic, squeezed
- 300 g risotto – rice (Arborio)
- 600 ml vegetable stock
- 350 ml milk
- 325 g fish fillet(s) (haddock fillet) or other white fish, possibly smoked
- 2 tbsp crème fraîche
- ½ lemon(s), the juice
- 150 g leaf spinach
- 250 g peas (frozen)
- 15 g Parmesan
- oil
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes
Fry the thinly sliced leek in 1 tablespoon of oil for 5-10 minutes until golden brown and soft. Add the garlic and rice and sauté for two minutes. Add the stock and milk and bring to a boil, then simmer for about 10 minutes. Place the fish fillet on top, cover with foil, and simmer on low heat for about 15 minutes, until the rice is tender and the fish is cooked through. Stir in the crème fraîche, add the lemon juice, spinach, and frozen peas (not thawed), and fold in, breaking up the fish into pieces. Let stand for about two minutes, until the spinach is wilted. Sprinkle with Parmesan cheese and serve.
Facebook Comments