Recipe - Pan-Fried Spicy Crab Cakes

FOR THE PAN FRIED TURBOT
3 tablespoon Plain flour; (3 to 4)
Salt and freshly ground
black pepper
4 Turbot fillets approximately
175g; (6oz) in weight
1 tablespoon Olive oil; (1 to 2)

FOR THE HERB RISOTTO
250 g Arborio rice; (8oz)
284 ml Pot fish stock
300 ml Water; ( One half pint)
3 tablespoon Dry white wine
Salt and freshly ground
black pepper
3 tablespoon Double cream
1 15 grams pac fresh chives;
finely chopped

Combine the flour and seasoning on a plate and lightly dust the turbot
fillets.

To make the risotto; simmer the rice in the fish stock, water and wine
mixture until just soft, stirring occasionally. This will take
approximately 15 minutes. Season, then add in the cream and herbs.

Prior to the risotto being completely cooked heat the olive oil in a large
frying pan or griddle pan until hot, then cook the turbot fillets for 23
minutes on each side.

To serve:Place a mound of risotto on individual serving plates, then top
with the fish fillets and serve immediately.

Converted by MC_Buster.

NOTES : A lovely combination of fish and herby risotto.A complete meal!

Converted by MM_Buster v2.0l.