Rice with sea bass with almonds
Instructions
02457 ALMOND RICE with SEA BASS INGREDIENTS for 4 PEOPLE 80 g peeled almonds, 1, 5 l fish fumet, 100 g of peppers in oil, chopped 2 shallots, 50 g butter, 380 g of rice, 12, 5 cl dry white wine, 300 g fillet of sea bass and 2 tablespoons chopped, grated Parmesan cheese, 1 teaspoon chopped fresh oregano, salt, pepper.
Lightly toasted almonds in a pan with non-stick coating.
Remove from heat and keep aside on absorbent paper towels.
Then chop coarsely.
Bring to a boil the fish fumet.
Carefully drain the peppers in oil, keeping aside a tablespoon of oil.
Then chop coarsely.
Sauté the sweet scalogni5 minutes to fire in 30 g of butter.
Add the rice and toast for a few minutes, sprinkling it with a ladle of comics and with preservation oil peppers.
Stir well and continue cooking, adding from time to time the fish fumet.
Stir the rice bass and chopped peppers.
Sprayed with rimenente broth and bring to a gentle cooking.
When cooked, sprinkle with ground pepper, parmesan, oregano and mix with the rest of the butter.
Split the preparation on individual plates, add the almonds and serve piping hot.
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