Obsidian/03.03 Food & Wine/Pan-seared Seabream with vine leaf risotto.md

ServingSize	cssclass	Alias	Tag	Date	DocType	Hierarchy	location	CollapseMetaTable	Meta	Recipe	Ingredients
2	recipeTable		Healthy MiddleEastFusion NotYetTested	2022-08-23	Recipe	NonRoot		Yes	IsFavourite Rating False	Courses Categories Collections Source PreparationTime CookingTime OServingSize Main dish Fish Middle Eastern https://arab.news/4p2v8 30 1	90 g Faskar fillet 1 pinch salt 1 pinch pepper 30 g butter 3 g thyme 1 pinch turmeric (optional) 150 g of Arborio rice 20 g onion (finely chopped) 70 g vine leaves 10 g lime juice 10 g parmesan cheese 1 splash cooking oil 1 splash vegetable stock or water

Parent:: @@Recipes, @Main dishes, @Bahrein

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Pan-seared Seabream with vine leaf risotto

 

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Practical Informations

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FROM "03.03 Food & Wine/Pan-seared Seabream with vine leaf risotto"

 

Recipe by Tala Bashmi, chef of Fusions by Tala, @Bahrein.

 

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Ingredients

 

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Instructions

 

Fish

1. Pat your fillets to dry them. Season with salt, pepper, and turmeric (optional).

 

2. Heat a non-stick pan to almost smoking point. Add 2 tbsp of oil per fillet.

 

3. Place the fillet (skin side) with a weight on top.

 

4. Cook for one minute, until skin is golden-brown.

 

5. Turn the heat to low, add thyme and 10g of butter.

 

6. The residual heat will finish cooking the fish (time depends on thickness of fillets)

 

Risotto

1. On low-medium heat, melt 10g butter in a pan, add onion, sauté until translucent.

 

2. Stir rice into the mix.

 

3. And one ladle of veg stock (or water) at a time, making sure broth is fully absorbed.

 

4. Meanwhile, blanch the vine leaves in hot water for one minute or until softened. Finely chop.

 

5. Cook risotto for 20 minutes, stirring regularly. It should be al dente, but creamy.

 

6. Add remaining butter, cheese, vine leaves, salt, and lime juice.

 

7. Serve hot.