Pan fried fish on risotto with crème fraîche, preserved lemon and Tuscan green peas

This recipe is one of Chef John Campbell’s most requested – use any fresh seasonal white fish fillet.

Serves:  4.  Chef:  John Campbell

Risotto
50ml Lupi Extra Virgin Olive Oil
½ onion, finely diced
2 garlic cloves, chopped
200gm Arborio rice
50ml white wine
600ml Foundation chicken stock
2 tbsp basil, chopped
2 tbsp parsley, chopped
40gm Italian parmesan, grated
Salt and pepper

Method:
1. Heat a large pot, add the Lupi Extra Virgin Olive Oil and sweat off the onion and garlic.
2. Add the Arborio rice, cook a few minutes, with no colour.
3. Add the wine and cook for a further few minutes.
4. Cook the rice for about 20 minutes adding a spoonful of stock every few minutes.
5. Season. Now add the basil, parsley and parmesan.

Seasonal Fish
4 x 150 – 170gm Seasonal fish fillets
30ml Lupi Extra Virgin Olive Oil
50gm crème fraîche
20gm preserved lemon
Risotto
Salt and pepper

Method:
1. Make the risotto with the supplied recipe.
2. Heat a sauté pan with the Lupi Extra Virgin Olive Oil. Season and pan fry the fish on both sides for about 3 – 5 minutes.
3. To serve: place some risotto on a plate and top with the fish, crème fraîche and preserved lemon. Add Tuscan green peas.

Tuscan green peas with prosciutto (optional)
20ml Lupi Extra Virgin Olive Oil
2 garlic cloves, chopped
40gm prosciutto, sliced
300gm green peas, blanched
1 tbsp parsley, chopped
Salt and pepper

Method
1. Heat a sauté pan with the Lupi Extra Virgin Olive Oil. Add the garlic and the prosciutto. Sauté for a couple of minutes.
2. Now add the blanched green peas and parsley – toss until heated through.
3. Season and serve.


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