Crispy Skin Sea Bass On Green Lemony Risotto

• porciones: 2
• tiempo activo: 30 mins

Ingredientes

• 2 fillets of skin on white fish (eg sea bass)

• 1 cup risotto rice

• 2-3 cups of vege stock

• 2 small leeks (or 1 big)

• ~3-5 cloves of garlic

• 1 bag of rocket

• 2 lemons

Instrucciones

Prep

• Thinly slice leeks (include some of the green for colour - go like 2 fingers more when you reach the colour change)

• In a food processor, add rocket, juice and zest from a lemon, splash of water and a small glove of garlic. Blend until super smooth like a green juice.

• Prepare vegetable stock

In a big non stick wok or pot with lid on medium heat

• Toast the risotto rice (or don't, that's honestly fine) for a minute or so, then take it out

• Chuck in the finely sliced leeks in the wok with some oil, toss around for a few minutes until soft

• Add some crushed garlic until soft

• Heat up the pan more and splash some white wine in (if you have) and cook the alcohol out (few mins)

• Return the temp to medium and add the risotto rice. Toss around in all the juicy goodness for a minute, then start adding the stock ~1/2 a cup at a time. Do the normal risotto thing and stir, add, stir, add.

• A few minutes before the risotto is cooked, cook the fish skin up in the air fryer (~8 mins). Put 2-3 slices of lemon under the fish for flavour and presentation later 👌

• Right before it's cooked (or as you're running out of stock) add some of the rocket liquid, stir around and cook a bit more (same as before). Taste before adding more (and decide how lemony you want it!) and continue incrementally adding the green juice until you're happy with it.

Assemble in the plate and use the grilled lemon for presentation! They also taste nice if you like the bite. Add Corriander or parsley for garnish 🍀

Notas

Very fresh thanks to the lemon and fish

Also homey and warm thanks to the creamy risotto

👌❤️