Beat well the egg white and brush the top part of the grouper, mix the parsley and sesame seeds and sprinkle on the egg brushed grouper. Pre heat a non stick pan and sauté from both sides, sesame crusted side first and finish in the oven until cooked through. Chop the leeks, garlic and sauté in salted butter until the vegetables are softened, add the rice toss well for a few minutes than pour in the wine, bring to the boil than simmer with the stock. Chop the beetroot finely and simmer together with the rice and bay leaves. Serve the risotto as a base with the rocket and fish on top, drizzle the balsamic glaze and garnish with lime zest.
Serves 2Email this Recipe Back to Neil's Recipes