Lemon Mackerel Risotto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 800 cal. | (38 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 13.1 μg | (22 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.3 mg | (94 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 603 mg | (15 %) | ||
| Calcium | 682 mg | (68 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 70 μg | (35 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 19 g | |||
| Uric acid | 172 mg | |||
| Cholesterol | 99 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 200 grams grated Parmesan
- 3 organic lemons
- 1 onion
- 1 garlic clove
- 3 Tbsps olive oil
- 350 grams Arborio rice
- 150 milliliters dry white wine
- 1 l Vegetable broth
- 2 stalks Celery
- 2 sprigs thyme
- 125 grams Crème fraiche
- salt
- freshly ground peppers
- 1 small, smoked Mackerel
- 45 grams black Olives
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Place a round cookie cutter on a baking sheet lined with parchment paper and spread a thin, even layer of parmesan into cookie cutter. Remove cookie cutter and repeat to create circles of parmesan. Bake for about 5 minutes until golden brown. Remove, let cool briefly, remove from parchment paper and let cool on a wire rack.
Rinse 2 lemons with hot water, pat dry, zest and juice. Peel and mince onion and garlic. Heat 2 tablespoons of oil in a pan and cook onion and garlic until translucent. Add rice, sauté and pour in white wine and lemon juice. Add a bit of broth and stir until fully absorbed. Add a bit more broth and repeat until all broth is absorbed, this should take about 15-20 minutes.
Rinse remaining lemon with hot water, slice and cook in a grill pan with 1 tablespoon olive oil. Cook until grill marks appear on both sides. Remove and set aside.
Rinse thyme, shake dry, remove leaves and chop.
Rinse and slice celery and add to risotto about 5 minutes before the end of cooking. Then stir in thyme, lemon zest and créme fraîche. Season with salt and pepper.
Skin and bone mackerel. Plate risotto and top with mackerel and olives. Garnish with parmesan chips and grilled lemon and serve.
