Mackerel Filet on Saffron Risotto

Ingredients

Elegant seafood preparation based on 1 serving. Adjust the servings below to scale the recipe automatically.

• 225 g mackerel filet
• 120 g vine tomatoes
• 100 g Carnaroli rice
• 15 g shallots
• 1 g saffron
• 500 ml vegetable broth
• 60 g potatoes, sliced
• 30 g Parmigiano Reggiano
• 15 ml extra virgin olive oil
• Salt and black pepper to taste

Method

1. Roast the vine tomatoes with a little extra virgin olive oil until softened and lightly caramelized.
2. Sweat the shallots, add the Carnaroli rice, then cook the risotto with vegetable broth and saffron until creamy. Finish with Parmigiano Reggiano.
3. Spread the saffron risotto onto a tray, chill until firm, then cut into a cake and toast until golden on both sides.
4. Cook the sliced potatoes until tender and lightly colored.
5. Sauté the mackerel filet skin-side down first to crisp the skin, then finish the cooking gently.
6. Plate the toasted saffron risotto cake, arrange the mackerel filet on top, add roasted tomatoes and potatoes, and finish with extra virgin olive oil.

Low Carb. Low fat.