John Myers
Contents
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Ingredients
- 800 g Halibut fllet á 200g
- 4 Pc. Scallops
- 150 g Risotto rice
- 250 g Frozen peas
- 100 g Parmesan, grated
- 800 ml Vegetable broth
- 1 Pc. Onion
- 6 El Butter
- 1 toe Garlic
- 75 ml Vermouth / white wine
- 3 Stalk Thyme
- 2 El Olive oil
- 2 Stalk Chervil
- Salt pepper
Instructions
- Mix 1,200g peas with a little vegetable stock, salt and a pinch of sugar to a puree with a magic wand. Briefly simmer the remaining peas in 1 tablespoon butter with about 2 tablespoons stock in a small saucepan and season with salt, pepper and sugar.
- Finely dice the onion, cut the garlic into fine slices and sauté in 1 tbsp butter. Add rice, sauté until translucent. Pour in wine, let it boil down. Add some hot broth. Gradually add the rest of the broth and cook the risotto over medium heat for 10 to 15 minutes, stirring constantly. When the rice is done, season with salt and pepper. Stir in the remaining butter, about three quarters of the Parmesan and pea puree.
- Remove the risotto from the hotplate and cover and let rest for 5 minutes. Briefly simmer the remaining peas in 1 tablespoon butter with about 2 tablespoons stock in a small saucepan and season with salt, pepper and sugar.
- Heat olive oil in a heavy pan, add thyme and fry the fish for 3-4 minutes. Then turn off the stove, turn the fish over, cook for another two minutes, season with salt and pepper. Remove the fish from the pan, season the halved scallops with salt and pepper and fry them in the same pan over high heat for 1 minute.
- Arrange the risotto, fish and scallops on deep plates and garnish with chervil
Nutrition
Serving: 100gCalories: 171kcalCarbohydrates: 0.4gProtein: 0.3gFat: 19g
