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1 Plaice fillet
200 ml Hot chicken or vegetable
-stock
2 tb Double cream
1 ts Grainy mustard
FOR THE RISOTTO
Knob butter
150 g Basmati rice
1 Glass white wine
1 pt Chicken or vegetable stock;
-up to 1 1/2
1 ts Dijon mustard
2 tb Grated cheddar cheese
2 tb Chopped herbs eg parsley
Coriander or basil
Salt and pepper
FOR THE RATATOUILLE
2 Tomatoes; deseeded and diced
1/2 Courgette; diced
25 g Butter
1 Pinches dried chillies
1 tb Chopped parsley
1 Preheat the oven to 200c/400f. For the Risotto: Melt the butter in a pan,
add the rice and stir to coat in the butter. Add the white wine, and boil
rapidly until almost evaporated.
2 At the same time, heat the stock in a separate pan, and gradually add to
the rice, a ladleful at a time, allowing each addition to be absorbed
before adding more, stir constantly.
3 When the rice is cooked, add the mustard, cheese and herbs, season. For
the Ratatouille: Melt the butter in a pan and add the tomatoes, courgette
and dried chillies. Cook for 4-5 minutes, season and stir in the parsley.
4 Halve the fish lengthways, and place a spoonful of ratatouille on each
half. Roll up the fish to make two parcels.
5 Put in a baking dish and pour over the stock. Cover and place in the oven
for 10-15 minutes.
6 When cooked, remove the fish from the dish, and add the cream and grainy
mustard to the remaining stock, season. Serve the fish on the risotto with
the remaining ratatouille and pour over the sauce.
Yields
1 servings
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