Turbot fillet with mushroom risotto in a parmesan basket

Name: Turbot fillet with mushroom risotto in a parmesan basket
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g Parmesan cheese; 1 TABLESPOON Herbs of Provence; 7 g dried mixed mushrooms; 2 Onions; 2-3 Garlic cloves; 250 g Mushrooms; 25 g Butter; 250 g Risotto Rice; 400 ml Vegetable broth (instant); 200 ml dry white wine; 50 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Rocket; 200 g cherry tomatoes; 1 Lime; 3-4 Branches of rosemary; 4 turbot fillets (approx. 125 g each); 2 TABLESPOONS Flour; 2-3 TABLESPOONS Olive oil; 75 g small black olives; baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g Parmesan cheese
1 TABLESPOON Herbs of Provence
7 g dried mixed mushrooms
2 Onions
2-3 Garlic cloves
250 g Mushrooms
25 g Butter
250 g Risotto Rice
400 ml Vegetable broth (instant)
200 ml dry white wine
50 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Rocket
200 g cherry tomatoes
1 Lime
3-4 Branches of rosemary
4 turbot fillets (approx. 125 g each)
2 TABLESPOONS Flour
2-3 TABLESPOONS Olive oil
75 g small black olives
baking paper

Directions

1
Grate the cheese for the Parmesan baskets. Mix 250 g cheese and herbs of Provence. Line two baking trays with baking paper, sprinkle two Parmesan circles (approx. 15 cm Ø) evenly on each.
2
Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Take out, parmesan circles immediately m
3
In the meantime, scald the mushrooms with 100 ml of boiling water. Peel and chop the onions. Peel garlic and chop finely. Clean, clean and halve the mushrooms. Melt butter in a pot. Sauté onions, garlic and mushrooms.
4
In the meantime, pour the mixed mushrooms into a sieve and collect the liquid. Add rice to the mushrooms and fry until transparent. Add the mixed mushrooms. Deglaze the rice with mushroom water, stock and wine in 3-4 steps, bring to the boil and simmer for about 25 minutes, stirring several times.
5
Each time, wait until the liquid has boiled over. Finally, stir in 50 g parmesan and cream, season with salt and pepper. Meanwhile, clean and wash the rocket and drain well. Fold into the risotto.
6
Wash and halve the tomatoes. Wash lime thoroughly, grate dry and cut into thin slices. Wash the rosemary and shake dry. Wash fish and pat dry. Mix salt, pepper and flour.
7
Turn the fish in it. Heat oil in a pan, add fish and fry on each side for about 3 minutes. Remove from the pan and keep warm briefly. Meanwhile, add tomatoes, olives, limes and rosemary to the frying fat and fry for about 2 minutes, turning the fish.
8
Season with salt and pepper. Arrange risotto in Parmesan bowls and fish with tomato, olive and rosemary on plates.