Recipe for Pan-Fried Turbot with Herb Risotto 
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Yield:
1 servings
Ingredients:
Amount Ingredient
FOR THE PAN FRIED TURBOT ----------------
3 tbl Plain flour, (3 to 4)
Salt and freshly ground black pepper
4 x Turbot fillets approximately 175g, (6oz) in weight
1 tbl Olive oil, (1 to 2)
----------------- FOR THE HERB RISOTTO ----------------
250 gm Arborio rice, (8oz)
284 ml Pot fish stock
300 ml Water, ( 1/2 pint)
3 tbl Dry white wine
Salt and freshly ground black pepper
3 tbl Double cream
Instructions:
Instructions: Combine the flour and seasoning on a plate and lightly dust the turbot fillets.

To make the risotto; simmer the rice in the fish stock, water and wine mixture until just soft, stirring occasionally. This will take approximately 15 minutes. Season, then add in the cream and herbs.

Prior to the risotto being completely cooked heat the olive oil in a large frying pan or griddle pan until hot, then cook the turbot fillets for 2-3 minutes on each side.

To serve:Place a mound of risotto on individual serving plates, then top with the fish fillets and serve immediately.

NOTES : A lovely combination of fish and herby risotto.A complete meal!

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