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🍽️ Pan-fried Red Mullet on Creamy Spinach Risotto with Deep Sea Shrimp

612 kcal · 30 min · 4 servings

Ingredients

• 720 g Red Snapper Fillet (4 Red Snapper Fillets)
• Salt, Pepper from the mill
• some Flour
• 2 tbsp Oil
• Lemon and chopped pink peppercorns (for garnishing)
• 200 g Leaf Spinach
• Salt
• 1 Onion
• 1 Clove of Garlic
• 80 g Butter
• 160 g Risotto Rice
• 200 ml White Wine
• 500 ml Clear Broth (Ready-made product)
• Pepper from the mill
• 100 g Deep-Sea Shrimp Meat

Instructions

1. 1. Rinse the red mullet fillets under cold water and pat them dry with a kitchen towel.
2. 2. Season the fillets with salt and pepper and dust them lightly with flour.
3. 3. Wash the spinach thoroughly and remove any tough stems.
4. 4. Boil the spinach for one minute in boiling salted water (this is called blanching).
5. 5. Drain the spinach and let it drip dry in a colander.
6. 6. Finely chop half of the drained spinach.
7. 7. Peel the onion and garlic and cut them into small cubes.
8. 8. Heat half of the butter in a pot.
9. 9. Sauté the onions and garlic until they are soft and translucent.
10. 10. Add the rice and the chopped spinach to the pot and stir everything together.
11. 11. Deglaze the mixture with 100 milliliters of white wine.
12. 12. Let the alcohol from the wine evaporate.
13. 13. Gradually add the remaining wine and the broth.
14. 14. Cook the risotto for about 25 minutes, stirring constantly.
15. 15. Season the rice with salt and pepper to taste.
16. 16. Stir the remaining butter cubes into the finished risotto.
17. 17. Heat oil in a large non-stick pan.
18. 18. Fry the red mullet fillets for 2 to 3 minutes on each side until golden brown.
19. 19. Garnish the fish with lemon slices and chopped pink peppercorns.

Nutrition per serving

• kcal: 612
• Protein: 43 g · Fett/Fat: 29 g · Carbs: 36 g