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Rice and lemon sole timbale with Prosecco gravy
Fruit and vegetables
1
carrot
, roughly chopped
1
celery
stick, trimmed and roughly chopped
1 large
onion
, halved
handful curly
parsley
leaves
1
shallot
, finely sliced
1
orange
, zest pared and cut into matchsticks
1
lemon
, zest pared and cut into matchsticks
Tins, packets and jars
700g/1lb 9oz carnaroli or arborio
risotto rice
100g/3½oz
plain flour
Cooking ingredients
salt
olive oil
, for greasing
½ tsp
white pepper
1 tsp ground
nutmeg
salt and freshly ground
black pepper
Dairy, eggs and chilled
100g/3½oz unsalted
butter
200g/7oz
Parmesan
, grated
300ml/10fl oz
single cream
Meat, fish and poultry
7 x 100g
lemon sole
fillets, deboned and skinned, bones reserved
Other
500ml/18fl oz Prosecco
Back to recipe
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