John Myers
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Perfumed Halibut Fillet on Lively Tomato Risotto
The perfect perfumed halibut fillet on lively tomato risotto recipe with a picture and simple step-by-step instructions.
Halibut fillet
- 5 piece Halibut fillet
- 20 ml Olive oil
- 1 piece Clove of garlic
- 5 piece Parsely
- 1 pinch Salt
- 1 pinch Pepper
- 20 g Butter
- 1 pinch Fleur de sel
Tomato risotto
- 1,5 Cup Rice
- 0,5 piece Onion
- 1 tbsp Olive oil
- 4 piece Diced tomato
- 4 tbsp Pesto
- 1 pinch Parmesan
- 1 tsp Butter
- 3 tbsp Pine nut
- 1 tbsp Vegetable broth
- 3 tbsp White wine
- 5 piece Basil leaves
Pesto
- 20 g Basil leaves
- 10 g Parsley leaves
- 60 ml Olive oil
- 1 tbsp Roasted pine nuts
- 0,25 piece Clove of garlic
- 1 pinch Salt
- 1 pinch Pepper
- 1 tbsp Parmesan
Halibut fillet
- Finely chop the garlic and mix with salt, pepper and olive oil. Brush the halibut with the marinade and let it soak for 10 minutes. Then bake the fish for about 4 minutes at 150 degrees in the preheated oven. Then serve the fish with finely chopped parsley and a little fleur de sel on the tomato risotto.
Tomato risotto
- Steam the onion in olive oil, add the rice and let it turn to glass. Then deglaze with white wine and continuously add vegetable stock. Let the rice simmer for about 12 minutes, stirring constantly. Then add the tomatoes and simmer for a few minutes. Refine the risotto with Parmesan, pesto, butter and pignoli and serve with the halibut. Garnish with basil.
Pesto
- Mix and puree all ingredients.
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