Crusted Guabina Filet
over Creamy Rice with Vegetables
Ingredients
4 servings
8 guabina filets, de-boned and with the skin left on
2 cups Panko (japanese
breadcrumbs*)
1 cup all-purpose flour
2 eggs, beaten
8 oz. arborio rice
4 cups vegetable stock
1 onion, 1 carrot, 1 zucchini, 4 green sparagus
and 4 mushrooms, all finely diced
2 tablespoons extra-virgin olive oil
Mixed herbs (rosemary, thyme, oregano, etc.)
4 strands saffron or powdered saffron**
Preparation
For the guabina: Place the filets on a baking tray and salt to taste.
Meanwhile, mix the panko breadcrumbs and finely chopped herbs
together in a bowl. Dredge the guabina filets in the flour, then in the
egg-wash and finally in the breadcrumb mixture.
Once breaded, place on the baking tray and pour a little of the olive
oil on top. Bake for 5 minutes at 250º.
For the rice: Heat the remaining olive oil in a deep pan. Add the diced
onion and carrot and lightly sauté. Once semi-translucent, add the
zucchini, asparagus and mushrooms.
Add the arborio rice, lightly sauté and add the vegetable stock. Boil
for 15 minutes then add the saffron.
Presentation: Place a ring-mold in the center of a large plate and fill
with the cooked rice. Carefully remove the mold and place 2 of the
guabina filets on top. You can decorate with some finely chopped
mixed herbs and a drizzle of extra-virgin olive oil.
* Panko: Japanese breadcrumbs, available in asian stores.
** If saffron threads are difficult to come by, substitute powdered
saffron available in most supermarkets. |
