Blue-eye with baked prosciutto and leek risotto
1 whole, finely chopped
prosciutto fat trimmed
4 slice(s), (60g) thinly sliced
2 clove(s), crushed
1 tbs, (majoram), chopped
rice, arborio, dry
150 g, halved
1 x 3 second spray(s)
600 g, (blue-eye), cut into fillets
1 tsp, (smoked)
- Preheat oven to 180°C or 160°C fan-forced. Heat oil in a large flameproof casserole dish over medium heat. Add leek and prosciutto and cook, stirring, for 5 minutes or until prosciutto is crisp and leek has softened. Add garlic and marjoram and cook, stirring, for 30 seconds. Add rice and tomatoes and stir to combine.
- Add stock and bring to the boil, stirring occasionally. Cover and bake in oven for 25–30 minutes or until rice is just tender.
- Meanwhile, sprinkle fish with paprika. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook fish for 4–5 minutes each side or until just cooked through.
- Remove risotto from oven and stir in cream. Serve fish with risotto.