John Myers
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Turbot on Lime Risotto
The perfect turbot on lime risotto recipe with a picture and simple step-by-step instructions.
Turbot
- 1 kg Turbot fillets
- 5 Pc. Scallops thrown
- 500 g Asparagus green
- 2 tsp Powdered sugar
- 2 tbsp Butter
- Mediterranean herbs
- Fresh smooth parsley
- Flour
- Oil
- Salt and pepper
- Cayenne pepper
Risotto
- 500 ml Granulated broth
- 300 g Risotto rice
- 400 g Parmesan
- 1 tbsp Butter
- 1 Pc. Shallot
- 2 Pc. Pressed lime
- 1 pinch Sugar
- 2 shot White wine
sauce
- 1 Pc. Shallot
- 1 Pc. Clove of garlic
- 1 tbsp Butter
- 2 tsp Sugar
- 200 g Creme fraiche Cheese
- 3 tbsp Cream
- 1 Pc. Lime untreated
- Olive oil
Turbot
- Cut off the lower ends of the asparagus and roughly peel the lower quarter of the asparagus stick. Then briefly blanch the asparagus in salted water and then rinse in ice water (so that it retains its green color). Lightly pepper and salt the fish fillets and dust them thinly with flour. Then heat the Irish butter in a pan, roughly cut the herbs into small pieces and add. Fry the fillets on the skin until golden brown. At the end just turn it over briefly. Let a coated pan get very hot without oil. Season the scallops with the cayenne pepper and fry them briefly on both sides so that the scallops are still translucent inside. Finally, fry the quenched asparagus together with the sugar in a pan and let glaze.
Risotto
- For the risotto, peel off the shallot and chop it into small pieces. Sweat in Irish butter, but don’t let it get really brown. Then add the rice, cook until translucent and deglaze with white wine. Now pour in the broth again and again and let it reduce, stirring constantly. When the rice is firm to the bite, add the lime juice and reduce again. Season to taste with salt, pepper and a pinch of sugar. Finally rub the Parmesan cheese fresh into the risotto so that it is nice and “thick”.
sauce
- Wash the lime with hot water, dry it and finely grate two teaspoons of the lime peel. Then squeeze the lime. Heat some olive oil in a pan, add butter and sauté the finely chopped shallot and the pressed garlic clove over medium heat until translucent. Sprinkle with sugar and caramelize a little. Then deglaze with three tablespoons of lime juice. Stir in the créme fraîche and the cream and season the sauce with the lime zest, salt, pepper and a little sugar.
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