Informations supplémentaires
35 min.
|
815 kcal
|
easy
|
|
Printable version
1. Setup
Bring a pot of water to a boil for the next step. Squeeze the juice from the whole lemon. Keep 1 tarragon branch whole and chop the rest of the leaves. Chop the shallot. Put the crumbled broth cube in 3.5 2P | 5 3P cups of hot water. Cut each fish fillet into 2 pieces.
2. Make the pea purée
Cook the green peas in the pot of boiling water for 2-3 minutes. Drain. Put in a food processor with the garlic, chopped tarragon to taste, a generous drizzle of oil, salt and pepper. Reduce everything into a homogeneous purée. Set aside.
3. Start the risotto
Heat a drizzle of oil in a large pan on medium-high. Cook the shallot and spinach for 2-3 minutes. Add the rice and mix well. Add the broth little by little, stirring frequently, until all the liquid is used and the rice is creamy, about 20-25 minutes. Add the pea puree and Parmesan. Adjust seasoning to taste.
4. Poach the fish
Place the butter, tarragon sprig and lemon juice in a small saucepan over medium-low heat. When the butter is melted, add the fish to the saucepan. Cover and cook 6-8 minutes over low heat until the fish is cooked through.
5. Plate your dish
Serve the fish over the risotto. Bon appétit!
2unitWhite flesh fish
180gArborio Rice
1unitVegetable Broth Cube(s)
120gGreen Peas
1unitShallot
1unitLemon
20gGrana Padano Cheese
60gBaby Spinach
1unitGarlic Clove(s)
0.5unitTarragon
120gUnsalted Butter
What you need
pan, pot, strainer, slotted spoon
815 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
84g
28%
fat
37g
57%
cholesterol
148mg
49%
fiber
6g
24%
protein
36g
saturated
22g
110%
sodium
345mg
14%
sugar
4g
trans
2g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg