HAKE STUFFED WITH SUN-DRIED TOMATOES AND POTATO RISOTTO
Preparation time:10 MINCooking time:30 MIN
Peel the potatoes and cut them into small 5 mm cubes.
Peel and chop the onion and garlic and fry in 2 tbsp olive oil.
Add the potato cubes and moisten them with the fish stock. Fry the potato cubes until they have absorbed all the moisture. Season with salt and pepper.
Chop the sun-dried tomatoes. Add them to the potatoes, together with the finely chopped chives. The potato risotto is ready.
Fry the fillets in 1 tablespoon of olive oil and season with salt and pepper.
Divide the potato risotto between 4 plates. Lay the skate on top and sprinkle with lime juice. Grate the zest of 1 lime and sprinkle it over the fish.
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