Baked fennel & herbs crusted snapper, crab, beetroot and tomato risotto with lemon butter sauce
( SERVES 1 )
This so simple, Healthy and balanced meal for dinner and lunch.
|1 cup||Seafood stock|
|1 large||Red onion, Chopped|
|100 g||Garlic, Finely chopped|
|300 g||Leeks, Chopped|
|500 ml||White wine|
|100 g||Salt, To Taste|
|1 whole||Beetroot, Finely chopped|
|200 g||Crab meat, Chopped|
|100 g||Parmesan cheese|
|1 whole||Tomato, Chopped|
|100 ml||Olive oil|
|250 g||Snapper fillets, Clean|
|1||Fennel bulb, Finely chopped|
|100 g||Dry mixed herbs|
- Heat olive oil and butter in pan. Add garlic ,onion,beetroot,leeks&tomato and fry slowly for about 10 minutes. Heat the seafood stock. Add white wine on the pan Allow to reduce wine 1/3 amount of wine Add rice into the pan . Keep adding ladleful of seafood stock and stiring Almost massaging the creamy starch out of the rice Finally seasoning with salt pepper add Parmesan cheese also.
- For lemon butter sauce Lemon juice ,butter , salt ,pepper and chop parsley Mix properly all ingredients ( warm butter)
- For butter crust Butter ,fine chop fennel,one egg and dry herbs mix properly like dough Then make thin sheets
- Pre heat oven at 250dgree Celsius Marinate fish with salt, pepper and lemon juice Put butter crusts on top of fish fillet Bake at250 degree Celsius for 15 minutes Garnish with micro green.