Fish Fillet with Lime Butter and Lentil Risotto
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 lime (s), untreated, juice and grated zest
- 80 g butter, soft
- salt
- 8 spring onion (s)
- 1 piece (s) ginger root
- 1 clove garlic
- 4 tablespoon olive oil
- 150 g risotto rice
- 1 liter chicken broth
- 150 g lentils, red
- 2 tablespoon sour cream
- 4 slices fish fillet (s), your choice, e.g. cod
Print Recipe
Pin Recipe Instructions
- Wash the lime with hot water and dry it. Finely grate the peel, squeeze out the juice. Mix the butter with the lime zest and juice as well as salt, season to taste and chill.
- Clean, wash and cut the spring onions into rings, put some rings aside for garnish. Peel the ginger and garlic and chop both very finely.
- Heat 2 tablespoons of olive oil in a saucepan, sauté the onion rings, add ginger, garlic and rice and sauté briefly. Gradually pour in the broth and cook the rice over low to medium heat while stirring for about 10 minutes. Now add the cold roasted lentils and simmer everything together for another 10 minutes. Finally mix the sour cream with the rice.
- In the meantime, rinse the fish with cold water, pat dry and season with salt. Fry brown on each side in the remaining oil. The roasting time depends on the fish you choose.
- Serve the lentil risotto with the fish and the lime butter. Garnish with spring onion rings.
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