'Fillets of Sole on
Black Risotto'

Ingredients:
Fillets of sole * 12 pcs
Olive oil 45 ml 3 tbs
Risotto:
Clear bouillon 500 ml 2 cups
Onion 30 g 1 oz
Olive oil 15 ml 1 tbs
Butter 20 g 1 tbs
Risotto rice 200 g 1 cup
White wine 60 ml 1/4 cup
Parmesan, grated 20 g 2/3 oz
Ink of cuttlefish* 1 sachet

Procedure: The most convenient sort
to use at home are frozen, prepared
fillets of sole ('morskoi yasik'), filled or just plain grilled up. Defrost according to instructions on packet. Best overnight
in refrigerator.
Heat bouillon; by all means, use cubes as a basic ingredient.
Chop onions very fine; saute in both oil and butter. Add rice and saute until 'glassy.' Add 1/3 of the warm bouillon and ink of cuttlefish. Season and let simmer for a few minutes until most liquid has evaporated. Add rest of
bouillon and white wine. Let simmer
for about 20 minutes. Risotto must
still have a 'bite' and not be mushy.
Add grated parmesan last.
Season the fish (salt, pepper, lemonjuce, worcester sauce) and quickly
panfry.
Dish out risotto on warm plates, set fish on top of it. Garnish with a lemonwedge and a fresh basil leaf.
Variations: Any fish can be used for this dish but, for color contrast, a white fish is best suited.
Tip: *Cuttle fish ink is available either at the ‘fish' or ‘Asia' section of all better supermarkets. If it is not available, use dried kelp or 'morskoye kapusta.' The dark stripes still will make a contrast with the white rice.
Time: 35 to 40 minutes and time to defrost sole.
Nutritional information: 448 cal/1867 kJ, 22.9 g fat, 1.4 g carbohydrates, 4 mg cholesterol.
For diabetics: 3.4 bread units.
Note: All measures are rounded to the nearest convenient figure.