Gremolata crusted halibut on beetroot risotto recipe Recipe

Name: Gremolata crusted halibut on beetroot risotto recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 portions halibut fillet; 1 handful fresh breadcrumbs; 1 tsp chopped parsley; 0.5 clove of garlic, crushed; 0.5 small lemon, grated zest only; 2 precooked beetroot, diced; 150 g (5.3oz) arborio rice; 350 ml (12.3fl oz) chicken stock; 1 large shallot, diced; 1 clove garlic, chopped; 1 rasher smoked bacon, diced; 40 g (1.4oz) peas; 50 ml (1.8fl oz) white wine

Servings: persons

2 portions halibut fillet
1 handful fresh breadcrumbs
1 tsp chopped parsley
0.5 clove of garlic, crushed
0.5 small lemon, grated zest only
2 precooked beetroot, diced
150 g (5.3oz) arborio rice
350 ml (12.3fl oz) chicken stock
1 large shallot, diced
1 clove garlic, chopped
1 rasher smoked bacon, diced
40 g (1.4oz) peas
50 ml (1.8fl oz) white wine

1
To make the risotto, sweat the shallot and garlic, along with the bacon, in a little oil for 2 minutes, add the rice and cook gently for 1 minute.
2
Add the white wine and reduce over a high heat, next begin to add the hot stock a ladle at a time to the rice, stirring continuously and allowing the rice to absorb the stock after each addition.
3
When the rice is just cooked (al dente) add the peas and beetroot to warm through.
4
Finish the risotto with a few knobs of butter and scatter some grated parmesan on top.
5
To make the gremolata, just mix together all the ingredients.
6
To prepare the halibut fillets, grill them through on both sides.
7
This should take approximately 10 minutes, but as sizes vary, make sure yours is cooked thoroughly.
8
When these are ready, sprinkle them with gremolata.
9
Drizzle a little olive oil on top and place under the grill until the topping is golden.
10
Serve with the risotto and some salad leaves on the side.

526

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 portions halibut fillet, 1 handful fresh breadcrumbs, 1 tsp chopped parsley, 0.5 clove of garlic, crushed, and more.

Yes, Gremolata crusted halibut on beetroot risotto recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gremolata crusted halibut on beetroot risotto recipe

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