Bass, lemon risotto and arugula
Instructions
Wash and clean the sea bass, depriving them of the interiors.
In a saucepan, boil 2 litres of salted water with half an onion, tomato, carrot, celery, parsley, crushed garlic cloves, half a glass of white wine and a few grains of white pepper.
Plunge the basses and boil for about 15 minutes.
Drain the fish gently with a slotted spoon, strain the broth through a fine mesh strainer and keep it aside in hot for cooking the risotto.
Obtained from fish the whole pulp and divide into small pieces.
In a casserole, preferably earthenware, fry the onion finely chopped with remaining 3 tablespoons olive oil, then add the rice and let it toast mixing it all the time.
Wet with white wine and let it evaporate, partially cover with two or three ladlefuls of fish.
Continue cooking over low heat, add boiling broth and stirring constantly.
Cream together the grated lemon rind and juice.
Mix in the pieces of sea bass with a pinch of salt and pepper, mix the sauce risotto almost cooked, add the coarsely chopped Arugula and stir.
Turn off the heat and let it sit for a few moments before serving.
Ingredients and dosing for 1 person
- 350 g of parboiled rice
- 2 basses of 300 g
- 2 bunches of arugula salad
- 1 lemon
- 1 costa of celery
- 1 carrot
- 1 onion
- 1 ripe tomato
- 2 cloves of garlic
- 1 sprig of parsley
- 1 glass white wine
- 10 cl of cooking cream
- 30 g of butter
- Olive oil extra virgin
- White pepper in grains
- Salt
- Pepper