Asparagus Risotto with Lamb and Mint (Copy)
Ingredients
300 g of new potatoes
4 tbsp of extra-virgin olive oil
3 anchovies in oil, roughly chopped
1 tbsp of mint, finely chopped
1 lemon, juiced, plus extra halves or quarters to serve
200 g of monk’s beard or chard, trimmed
0.5 red chilli, deseeded and finely chopped
1 garlic clove, peeled and smashed but kept whole
2 tbsp of salted butter
2 tbsp of olive oil
2 seasonal flatfish fillets, such as plaice, lemon sole or dover sole
2 servings
Calories~850 kcal
Protein~39 g
Carbs~28 g
Fat~64 g
Fiber~4 g
Sugar~2 g
Total recipe
Calories~1,700 kcal
Protein~78 g
Carbs~55 g
Fat~128 g
Fiber~7 g
Sugar~4 g
Method
Step 1
Boil the potatoes in a large pan of salted water for 15 mins or until soft enough to pierce with a fork. Drain and return to the pan; lightly crush with a potato masher. Add 2 tbsp extra-virgin olive oil and the mint, season with salt, then toss to coat. Cover to keep warm and set aside until ready to serve.
Step 2
Meanwhile, heat the remaining 2 tbsp extra-virgin olive oil with the anchovies in a pan over a low-medium heat for 2-3 mins, stirring until the anchovies melt. Add the garlic and chilli and cook gently for 1-2 mins until fragrant, then add the monk’s beard. Increase the heat a little and stir-fry for 2-3 mins until bright green and softened but retaining some crunch. Stir in half the lemon juice and season to taste. Cover to keep warm and set aside.
Step 3
Pat the fish dry with kitchen towel and season both sides well. Heat the olive oil in a frying pan over a medium heat, add the fish and cook for 2 mins. Add the butter and remaining lemon juice, then flip the fillets and fry for 1-2 mins more, basting with the buttery juices.
Step 4
Divide the potatoes between 2 plates and top with the fish, followed by the monk’s beard. Spoon over the juices and serve with lemon for squeezing.
