You’ll pan-fry hake fillets until perfectly crispy-skinned and flaky then rest them on a delicious saffron risotto. With plenty of cheese, fresh rocket and a squeeze of lemon, this is simple sophistication at its finest!
Prep Time
35 min
Cuisine
Italian
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2 x 125g hake fillets<span class="strong">†</span>
1 Chinese rice wine sachet (15ml)
20g rocket
Typical Values
per 100g
per serving
Energy
520 kJ 124 kcal
326143 kJ 77914 kcal
Fat of which saturates
5.6 g 1.2 g
3508.9 g 755.1 g
Carbohydrate of which sugars
0.1 g 0 g
78.6 g 4.8 g
Fibre
0 g
3.7 g
Protein
18 g
11262.5 g
Salt
0.3 g
190.26 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Peel and finely chop the brown onion[s]
Heat a large, wide-based pan (preferably non-stick) with a large drizzle of vegetable oil over a medium heat
Once hot, add the diced onion with a pinch of salt and cook for 4-6 min or until softened but not coloured
2
While the onion softens, dissolve the Knorrvegetable stock cube[s]and saffron in 700ml [1.4L] boiled water
Peel and finely chop (or grate) the garlic
3
Once the onion has softened, stir the arborio rice and chopped garlic into the pan and cook for 1 min, stirring to coat the grains in the oil
Add the Chinese rice wine and cook for 30 sec further
4
Add 1/3 of the stock and stir continuously with a wooden spoon until it has absorbed into the rice
Continue to add the stock, a ladle at a time, stirring more or less continuously for 20-25 min, until all the stock is absorbed and the rice is cooked
5
While the rice is cooking, cut the lemon[s] in half
Grate the cheddar cheese
Pat the hakefillets dry with kitchen paper and season both sides with a pinch of salt
6
Heat a separate large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat
Once hot, add the hake, skin-side down, and cook for 4-5 min or until the skin has started to crisp
Flip the fish and cook for 1-2 min further or until cooked through
Tip: Your fish is cooked when it turns opaque and flakes easily
7
Once done, remove the risotto from the heat and stir in the gratedcheese and a very large knob of butter
Add the juice of 1/2 [1] lemon and season very generously with pepper (use much more than you normally would!) – this is your saffron risotto
Tip: Add a splash of water if the risotto is looking a little dry
Cut the remaininglemon into wedges
8
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