Market Fish Of The Day Recipe
saffron risotto, seared asparagus herbed lemon beurre blanc
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Saffron Risotto
Seared Asparagus
Herbed Lemon Beurre Blanc
Market Fish
Method
Saffron Risotto
- 1
Prepare the Broth
In a saucepan, heat the chicken or vegetable broth over medium heat. Add the saffron threads to infuse the broth with flavor and color. Keep it warm on low heat.
- 2
Sauté Aromatics
In a large skillet or saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped shallots and garlic, and sauté until translucent, about 3-4 minutes.
- 3
- 4
Deglaze with Wine
Pour in the dry white wine and stir until it is mostly absorbed by the rice.
- 5
Cook the Risotto
Gradually add the warm saffron-infused broth one ladle at a time, stirring continuously. Allow the liquid to be absorbed before adding more broth. This process takes about 18-20 minutes, or until the rice is creamy and al dente.
- 6
Finish the Risotto
Remove from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste.
Seared Asparagus
- 7
Prepare the Asparagus
Rinse the asparagus and trim the woody ends. Pat them dry with a paper towel.
- 8
Herbed Lemon Beurre Blanc
- 9
Cook Shallots
In a small saucepan, melt 1 cup of unsalted butter over medium heat. Add the finely chopped shallots and cook until softened, about 2-3 minutes.
- 10
Add Wine
Pour in the dry white wine and reduce the mixture by half, about 5-7 minutes.
- 11
Finish with Lemon and Herbs
Stir in the lemon juice and fresh herbs, and season with salt and black pepper to taste. Keep warm until ready to serve.
Market Fish
- 12
Prepare the Fish
Pat the fish fillets dry with a paper towel. Season both sides with salt and black pepper.
- 13