Panko-Crusted Yellowtail with Beurre Blanc and asparagus ris

• porties: 2 servings
• totale tijd: 45 minutes

Ingrediënten

Info 10 oz. Yellowtail Portions

5 oz. Asparagus

3⅗ oz. Arborio Rice

Info 1 oz. Shredded Parmesan Cheese

Info 1 oz. Beurre Blanc Butter

Info ¼ cup Panko Breadcrumbs

2 tsp. Mirepoix Broth Concentrate

Info 0.42 oz. Mayonnaise

6 Chive Sprigs

½ tsp. Garlic Salt

Instructies

Prepare the Ingredients

Trim woody ends off asparagus. Cut into 1" pieces.

Thinly slice chives.

Pat yellowtail dry and season flesh side with 1/4 tsp. salt and a pinch of pepper. Evenly top flesh side of yellowtail with mayonnaise.

Place panko on a plate and spread into an even layer. Place yellowtail, mayonnaise-side down, onto panko mixture, pressing gently to adhere.

Cook the Risotto

Place another medium pot over medium-high heat and add 2 tsp. olive oil.

Add rice to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.

Add 1 cup boiling water and mirepoix base to pot with rice. Rice should just be covered by water.

Stir often until nearly all water is absorbed.

Add 1/2 cup boiling water from other medium pot and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.

Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.

Remove from burner and stir in cheese, half the garlic salt (reserve remaining for asparagus), and a pinch of pepper until combined. Cover to keep warm and set aside.

Cook the Asparagus

Place a large non-stick pan over medium heat and add 1 tsp. olive oil.

Add asparagus, remaining garlic salt, and a pinch of pepper to hot pan. Stir occasionally until tender, but still crisp, 6-8 minutes.

Remove from burner. Stir asparagus into pot with risotto until combined. Cover and set aside.

While asparagus cooks, continue recipe.

Cook the Yellowtail

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add yellowtail to hot pan, skin-side up first, and cook undisturbed until fish reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.

Fish thickness can vary; if you receive a thinner filet, we recommend checking for doneness sooner.

Remove from burner.

While yellowtail cooks, continue recipe.

Make Sauce and Finish Dish

Place butter in a microwave-safe bowl. Microwave uncovered until melted, 15-30 seconds.

Carefully remove from microwave.

Plate dish as pictured on front of card, topping yellowtail with melted butter. Garnish meal with chives. Bon appétit!

Voedingswaarde

• Calorieën: 710
• Totale vet: 37g
• Natrium: 1270mg
• Totale koolhydraten: 50g
• Eiwit: 38g