Rice timbale and sword

00443 RICE TIMBALE and sword INGREDIENTS for 4 PEOPLE for rice: 800 g of swordfish, 400 g of rice (Arborio risotto), 800 g fish fumet sword (fish broth), 40 g of extra-virgin olive oil, 2 cloves of garlic, 1/2 scoop of tomato sauce, salt, 3 bay leaves.

For the sauce: 1/2 capful of oil, shallots, balsamic vinegar, 3 1 Eggplant slices.

Prepare the sauce.

Put in pint oil and shallots for 2 minutes by.

in vel.

4.

Add the Eggplant slices and chopped to vel.

3-5.100 g United fish fumet you have obtained by boiling the clippings of swordfish with onion, salt and garlic.

Blend everything for 1 minute to vel.

3-9.

pour a tablespoon of balsamic vinegar and cook for 5 minutes to 100ø.

in vel.

2.

keep in the warm.

Cut the thin slices of swordfish for line stencils.

Then cut the other 4 slices of 1 cm high fish and cook in a pan with a little oil and Bay leaves.

Put aside.

Prepare the rice.

Put in pint oil and garlic for 2 minutes by.

in vel.

4.

Add tomato; cut the remaining fish into chunks and put half in tomato sauce.

Insert the butterfly and continue cooking for 2 minutes to 100ø.

in vel.

1.

Add the rice and toast for 2 minutes to 100ø.

in vel.

1.

fill the mug the fish fumet 800 g, and cook for 11 minutes to 100ø.

At 10ø.

minutes of cooking add the remaining fish into chunks and some grated Parmesan.

Pour the risotto in ramekins lined with fish and put them in the oven at 180° for 5 minutes.

Put the rice in flat plates on which you previously applied a bit of sauce.

Put the flan over each slice of fish cooked in a pan with the bay leaf and oil.

Garnish with curly parsley and a little tomato.