Label
All
0
Clear all filters

Grilled Fish with Gremolata Risotto

Rate this recipe

banner
Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Fire: A World of Flavour

By Christine Manfield

Published 2008

  • About

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 red emperor (or trumpeter, blue eye, hapuku, snapper or jewfish) fillets, skin on
  • 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

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title