Advertisement
Grilled Fish with Gremolata Risotto
- Serves
4
- Difficulty
Easy
Published 2008
This preparation is the essence of an Italian summer repast – its clean, fresh flavours remind me of al fresco moments along the Adriatic Coast. The gremolata really lifts the rice to an ethereal level, making it a perfect partner for simply cooked fish. The risotto also works well with tender poached veal.
Ingredients
4 x 125 g 20
Method
To make the gremolata, chop the garlic, parsley and zest together until finely minced. Set aside.
For the risotto, blanch the chopped parsley in boiling water for 10 seconds, remove with a mesh spoon and plunge into iced water to stop the cooking. Reserve 75 ml of the cooking liquid. Remove the parsley from the ice and squeeze to remove any excess water. Blend with the reserved cooking
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe