Portly Cooks | Monkfish Goujons and Squid Ink ‘Risotto’

This one says risotto at the top of the page, I have to be honest it isn’t really a risotto but has the same idea.

  • 200g Monkfish
  • Bread Crumbs
  • 1 Egg
  • Flour
  • 1 cup Risotto Rice
  • 16g Squid Ink
  • 20g Parmesan
  • 1 Chicken Oxo
  • 2 cups Water

Start off by washing the rice thoroughly. Once washed put the rice in a pan and cover with the water, crumble over the oxo and give it a stir.  Bring the rice to the boil and then reduce to a simmer for around 10 minutes or until most of the water has evaporated. Stir in the squid ink and leave to one side covered.

For the fish cut into thin strips before breading. Dip each strip into the flour then the egg and finally the breadcrumbs. Fry in a pan with a little oil until golden on all sides. Serve on top of the ‘risotto’.

PG

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