Friday Night Dinner Recipes: Risotto and Sea bass
Sea Bass with Prawn and Smoked Salmon Risotto
A Healthy Recipe in 20 Minutes
Sea Bass with Prawn and Smoked Salmon Risotto is one of our ‘go to’ meals on a Friday night. It is the upgrade to my Smoked salmon and prawn risotto for lunch recipe. It’s a nice, healthy recipe that’s easy to make and you can show off if you have friends over. I never get any complaints when I cook this.
It’s pretty cheap for a Friday night dinner and way better than dropping £10-20 for a meal for 2, which quite often leaves you a little underwhelmed and craving for a little more taste. This costings me about a £10 and feeds 4 easily. Or two extra big, greedy portions!
The other bonus, just like my lunch version below, is that it is a healthier version of a risotto I used to make with shed loads of cream and cheese. I hope I am ticking a few boxes for you here. It definitely packs a punch in the taste department. There’s a few extra nuggets of decadence in this recipe from the lunch one. When you watch the many cooking shows on TV you always see the judges saying how to elevate a dish with this or that. So I have experimented with a bit of this and that and settled on this current recipe. For this recipe you going to need to keep a little of that Sauvignon Blanc that you’ve opened. That’s the first key extra! Sounds good already doesn’t it.
Just one bit of advice if you want to have a cracking Saturday lunch – put a little extra risotto aside to make these Baked Arancini tomorrow. Just another bonus about making this dish. Leftovers are what makes a dish great, especially when it’s another healthier recipe.
300g risotto (Arborio rice)
500ml stock (Chicken/Vegetable oxo cube dissolved in boiling hot water)
100ml of good white wine (I prefer a Sauvignon Blanc)
2 shallots (finely diced)
2 mushrooms (finely diced)
2 cloves of garlic/ 2 tsp garlic granules
Fresh or dried dill
Fresh or dried fennell
50g low fat cream cheese
75-100g of smoked salmon
10-15 king sized prawns
Half tsp Fennel
Pinch of Garlic granules
Seasoning – Salt/Pepper to taste
- Gentle fry the mushrooms and shallots in some rapeseed or olive oil until softened.
- Add the rice and fry at a medium heat for 2-3 mins until the oil is absorbed. This allows the rice to soften and absorb the flavour from the stock. Then add the wine and cook until it is absorbed.
- If you’re being fussy you can add the stock a little at a time waiting until the rice has absorbed the stock before adding more and gently stirring. For this recipe you can just add the stock and let it cook for approximately 20 mins. Make sure to keep an eye on it as it only takes a moment or to spoil.
- Once the stock has been absorbed add the smoked salmon and prawns with the herbs and cook for another 3-4 mins continually stirring.
- Add the cream cheese and stir until it has been dissolved in the risotto.
- Grate the parmesan into the risotto and serve immediately.
- Season the fish with a little salt and pepper just before cooking.
- Heat the frying pan until very hot, then add 2 tbsp oil. Lay the fish fillets in the pan, skin-side down. As soon as it goes in, press each fillet down with your fingers or a fish slice to stop it from curling up.
- Add the fennel and the garlic. It does not take long to cook depending on the size and thickness of the fillet. I cook for about 2 mins and then take off the heat and turn the fillet over whilst I dish the risotto on to the plate. The residual heat of the pan will cook the flesh of the sea bass but will not burn it or dry it out.