Sea Perch On A Bed Of Risotto With A Morel Sauce Recipe

Name: Sea Perch On A Bed Of Risotto With A Morel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: olive oil; 2 sea perch fillets (If they are large 1 and cut it in half); Risotto; 1 tablespoon olive oil; 20 g butter; 1 leek, sliced; 2 garlic cloves, crushed; 6 swiss brown mushrooms, chopped into small pieces; 15 g butter (extra); 1/2 cup risotto rice; 2 cups water; 50 ml dry white wine; 1 teaspoon chicken stock powder; 2 teaspoons white truffle oil; 1/2 cup frozen peas; Sauce; 1 tablespoon olive oil; 1 teaspoon white truffle oil; 1 tablespoon shallot, finely chopped; 1/2 cup dry white wine; 1 teaspoon chicken stock powder; 1 cup cream; 2 1/2 tablespoons morels, finely chopped; pepper; 1 teaspoon cornflour (heaped)

Servings: persons

olive oil
2 sea perch fillets (If they are large 1 and cut it in half)
Risotto
1 tablespoon olive oil
20 g butter
1 leek, sliced
2 garlic cloves, crushed
6 swiss brown mushrooms, chopped into small pieces
15 g butter (extra)
1/2 cup risotto rice
2 cups water
50 ml dry white wine
1 teaspoon chicken stock powder
2 teaspoons white truffle oil
1/2 cup frozen peas
Sauce
1 tablespoon olive oil
1 teaspoon white truffle oil
1 tablespoon shallot, finely chopped
1/2 cup dry white wine
1 teaspoon chicken stock powder
1 cup cream
2 1/2 tablespoons morels, finely chopped
pepper
1 teaspoon cornflour (heaped)

1
Risotto.
2
Heat the oil in a pan add leek and garlic, cook until leek softens, add butter and mushrooms, cook until mushrooms soften. Remove to a bowl and set to one side.
3
Melt the extra butter in a pan add risotto and stir to coat risotto in butter. Add water, wine, chicken stock and truffle oil, simmer over a low heat until risotto is soft and all the liquid has been absorbed.
4
In the last few minutes of cooking add peas and return leek, mushroom mixture back to pan, stir until peas are soft and it is heated through.
5
Sauce.
6
Heat oil and truffle oil in a pan, add shallots and cook until translucent, add wine and stock and bring to the boil.
7
Turn down the heat add the cream half a cup at a time, stirring to combine after each addition.
8
Add the chopped morels and pepper to taste. Mix a small amount of water to cornflour and add to sauce, stir until mixture thickens.
9
Sea Perch.
10
Heat a small amount of olive oil in a large pan, add fish fillets and cook until done, cooking time will depend on how thick the fillets are, for thinner fillets about 6-8 minutes and for thicker fillets 10-12.
11
To Serve: Spoon risotto onto a plate top with fish fillets and drizzle sauce over.

591

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 25 ingredients. The key ingredients include: olive oil, 2 sea perch fillets (If they are large 1 and cut it in half), Risotto, 1 tablespoon olive oil, and more.

Yes, Sea Perch On A Bed Of Risotto With A Morel Sauce falls under the Meat & Poultry 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.

Sea Perch On A Bed Of Risotto With A Morel Sauce

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