la cucina senza glutine

Black Venere rice with stone bass fillet

 

Ingredients (serves 4): 300 gr of black venere rice, 500 gr stone bass fillet,1 garlic clove, extra virgin olive oil to tatse, parsley to taste, salt, pepper, white wine.

 

 

In a pan toast rice in olive oil. Add double the amount of  hot water, and cook over low heat for 40 minutes. Rice cooking varies according to the typeology. For biologic rice allow approximately 40 minutes, otherwise 18/20.

In the meantime pour some oil in a pan and brown a garlic clove. Once golden brown, add the stone bass fillet cut into pieces and the parsley. Add salt and pepper and cook for 10 more minutes; simmer with white wine until reduced.

Place the pieces of fish on top of the rice and enjoy!

 

 

        

            In place of stone bass fillets you can use monkfish, it is excellent!