Risotto:
30 g Arborio rice
2 tbsp chives - finely chopped
Pinch salt and pepper
10 g Parmesan cheese - grated
20 ml double cream

Fennel:
3 pieces baby fennel
25 g butter
1 tbsp dill - finely chopped

Sea Bass:
1 tbsp vegetable oil
1 sea bass
Pinch salt and pepper

METHOD

Risotto:

Place the rice in a saucepan, cover with water and bring to the boil. Cook for approximately 20 minutes until the rice is tender.

Drain the rice, add the chives, salt and pepper and mix well.

Add the cheese to the rice and allow to melt through.

Add the cream to the rice and mix well

Fennel:

On a moderate heat, melt the butter in a saucepan, add the baby fennel and allow to soften.

Add the dill to the saucepan and mix well. Season to taste

Sea Bass:

Heat the oil in a frying pan.

Season the fish on both sides and fry for about 4 minutes each side.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS