Ingredients for Sea Perch On A Bed Of Risotto With A Morel Sauce
- 1 tablespoon olive oil
- Perch Fillets
- 2 tablespoons butter
- 1 medium leek, finely chopped
- Garlic Cloves
- Swiss Brown Mushrooms
- Risotto Rice
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
- Dry White Wine
- Chicken Stock Powder
- White Truffle Oil
- Frozen Peas
- Shallot
- ½ cup heavy cream
- 2oz dried morel mushrooms (rehydrated and chopped)
- Freshly ground black pepper to taste
- Cornflour
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How to Make Sea Perch On A Bed Of Risotto With A Morel Sauce
- **Prepare the Risotto:** In a large pan, sauté 1 medium leek (finely chopped) and 2 cloves garlic (minced) in 2 tablespoons olive oil until softened (about 5 minutes).
- Add 8oz cremini mushrooms (sliced) and 1 tablespoon butter. Cook until mushrooms are tender (about 5-7 minutes).
- Set the leek and mushroom mixture aside.
- In the same pan, melt 2 tablespoons of butter. Add 1 ½ cups Arborio rice and stir to coat.
- Gradually add 4 cups hot chicken stock (or vegetable stock for vegetarian option), ½ cup dry white wine, and 1 teaspoon truffle oil, stirring constantly until each addition is absorbed before adding more. Simmer over low heat until the rice is creamy and al dente (about 18-20 minutes).
- During the last few minutes of cooking, stir in ½ cup frozen peas and the reserved leek and mushroom mixture. Cook until peas are tender and heated through.
- **Prepare the Morel Sauce:** In a separate saucepan, heat 1 tablespoon olive oil and ½ teaspoon truffle oil. Add 2 shallots (finely chopped) and cook until translucent (about 3 minutes).
- Add ½ cup dry white wine and ½ cup chicken stock (or vegetable stock). Bring to a boil.
- Reduce heat and gradually whisk in ½ cup heavy cream, adding ½ cup at a time until smooth and thickened (about 5 minutes).
- Stir in 2oz dried morel mushrooms (rehydrated and chopped) and season with freshly ground black pepper to taste.
- In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water until smooth. Gradually whisk into the sauce until thickened.
- **Cook the Sea Perch:** Heat 1 tablespoon olive oil in a large skillet over medium heat. Season 2 (6-8oz) sea perch fillets with salt and pepper. Cook for 6-8 minutes per side for thinner fillets, or 10-12 minutes for thicker fillets, until cooked through and flaky.
- **To Serve:** Spoon the risotto onto plates. Top with the sea perch fillets and drizzle generously with the morel sauce. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
35g
Fat
170g
Carbs
14g
