Skrei in a Prosecco-Risotto bed

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Grate parmesan. Wash the lemon hot, dry and grate the peel finely. Squeeze the lemon. Peel onion and chop very finely. Clean and wash the zucchini. Peel the zest about 3 mm thick, dice finely and put aside.

2. 2

   Dice the rest of the zucchini as well.

3. 3

   For the risotto, boil 1 l water. Dissolve the stock in it and keep it hot. Heat 2 tablespoons of oil in a saucepan. Fry onion and courgette inside over medium heat until translucent. Add rice and roast for 1-2 minutes while stirring until the rice grains start to crackle.

4. 4

   Pour in some hot broth. Simmer rice open at low heat for 20-30 minutes, stirring occasionally. As soon as the rice has absorbed the broth, add some more broth. Add the stock and cook until the rice is creamy but still al dente.

5. 5

   In the meantime, rinse the fish, dab dry and cut into 8 slices. Sprinkle with lemon juice. Mix flour, salt and pepper. Turn the fish in the flour. Heat 2 tablespoons of oil in a large frying pan. Fry the fish for 3-4 minutes on each side.

6. 6

   Heat 1 tablespoon of oil in a second pan. Fry the diced zucchini rind in it, turning vigorously. Season with salt and pepper. Stir Prosecco, Parmesan and butter into the finished risotto. Season to taste with salt, pepper and lemon zest and serve.

7. 7

   Place 2 fish slices on each risotto bed and serve sprinkled with diced zucchini.

Nutrition Facts

KCAL
720 kcal

CARBS
74 g

FATS
22 g

PROTEINS
49 g