Rice and lemon sole timbale with Prosecco gravy

Preparation time
30 mins to 1 hour

Cooking time
30 mins to 1 hour

Serves
Serves 10

By Eleonora Galasso

Ingredients

For the stock

  • 1 carrot, roughly chopped
  • 1 celery stick, trimmed and roughly chopped
  • 1 large onion, halved
  • handful curly parsley leaves
  • salt

For the timbale

  • olive oil, for greasing
  • 100g/3½oz unsalted butter
  • 1 shallot, finely sliced
  • 700g/1lb 9oz carnaroli or arborio risotto rice
  • 200g/7oz Parmesan, grated
  • ½ tsp white pepper
  • 100g/3½oz plain flour
  • 1 tsp ground nutmeg
  • 300ml/10fl oz single cream
  • 500ml/18fl oz Prosecco
  • 7 x 100g lemon sole fillets, deboned and skinned, bones reserved
  • 1 orange, zest pared and cut into matchsticks
  • 1 lemon, zest pared and cut into matchsticks
  • salt and freshly ground black pepper
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