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🍽️ Cauliflower Risotto with Pan-Fried Pollack

431 kcal · 30 min · 4 servings

Cauliflower Risotto with Pan-Fried Pollack Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the cauliflower and separate it into small florets.
  2. 2. Process the florets in batches in a food processor or blender.
  3. 3. Grind the florets until they resemble rice grains.
  4. 4. Peel the shallot and the garlic.
  5. 5. Finely chop the shallot and the garlic.
  6. 6. Wash the chili pepper and remove the seeds.
  7. 7. Finely chop the chili pepper.
  8. 8. Wash the parsley and let it drain well.
  9. 9. Chop the parsley.
  10. 10. Clean and wash the mushrooms.
  11. 11. Slice the mushrooms.
  12. 12. Heat 2 tablespoons of olive oil in a large pan.
  13. 13. Add the mushrooms to the hot pan.
  14. 14. Fry the mushrooms on all sides over medium heat for 3 to 5 minutes.
  15. 15. Add the shallot, garlic, chili, and cauliflower rice to the pan.
  16. 16. Cook the vegetables for another 5 minutes over medium heat.
  17. 17. Season the mixture with salt and pepper.
  18. 18. Rinse the limes under hot water.
  19. 19. Dry the limes.
  20. 20. Juice one lime.
  21. 21. Cut the other lime into 4 wedges.
  22. 22. Add the lime juice, vegetable broth, and whipping cream to the pan.
  23. 23. Stir the ingredients in the pan well.
  24. 24. Grate the Parmesan.
  25. 25. Add half of the Parmesan to the pan.
  26. 26. Mix the Parmesan with the sauce.
  27. 27. Add half of the chopped parsley to the pan.
  28. 28. Heat 1 tablespoon of oil in another pan.
  29. 29. Wash the pollack.
  30. 30. Pat the pollack dry.
  31. 31. Fry the pollack over medium heat for 2 minutes on each side.
  32. 32. Divide the cauliflower risotto onto plates.
  33. 33. Divide the fish onto plates.
  34. 34. Garnish the dish with lime wedges.
  35. 35. Garnish the dish with some parsley.

Nutrition per serving