Gremolata crusted halibut on beetroot risotto recipe
Aim for a crisp and herby breadcrumb crust on the fish, which is perched atop a bed of colourful risotto.
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Ingredients
- 2 precooked beetroot, diced
- 150 g arborio rice
- 350 ml chicken stock
- 1 large shallot, diced
- 1 clove garlic, chopped
- 1 rasher smoked bacon, diced
- 40 g peas
- 50 ml white wine
- 1 handful fresh breadcrumbs
- 1 tsp chopped parsley
- 1/2 clove of garlic, crushed
- 1/2 small lemon, grated zest only
- 2 portions halibut fillet
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