- 3/4 cup risoni
- 1/3 cup cream
- 1 tsp lemon rind grated
- 2 fish cutlets
- 1 zucchini shaved
- 1 bunch asparagus
- 1/2 cup finely cut shallots
- 1 cup chicken stock
Place risoni, chicken stock and cream in a pan and cook in a 190 degree oven with lid on. Cook for 20 minutes.
Fry flesh side of fish – leave to cool.
Add zucchini, asparagus and fish to pan. Cook for a further 10 minutes uncovered. rest for 5 minutes.
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