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Prep Time
35 min
Cuisine
Italian
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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 520 kJ 124 kcal |
326136 kJ 77917 kcal |
Fat of which saturates |
5.6 g 1.2 g |
3509.6 g 756 g |
Carbohydrate of which sugars |
0.1 g 0 g |
72.7 g 5 g |
Fibre | 0 g | 4.3 g |
Protein | 18 g | 11262.7 g |
Salt | 0.3 g | 190.26 g |
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.
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
While the onion softens, dissolve the Knorr vegetable stock cube[s] and saffron in 700ml [1.4L] boiled water
Peel and finely chop (or grate) the garlic
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
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
While the rice is cooking, cut the lemon[s] in half
Grate the cheddar cheese
Pat the hake fillets dry with kitchen paper and season both sides with a pinch of salt
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
Once done, remove the risotto from the heat and stir in the grated cheese 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 remaining lemon into wedges
Serve the saffron risotto in bowls, topped with a handful of rocket and the pan-fried hake
Season with a grind of black pepper and garnish with a lemon wedge
Enjoy!