Black Rice Timbale with Sole Fillet and Almonds
A delicate take on the black rice timbale with Il Moro: sole fillet seared in the pan, blanched almonds toasted and crumbled by knife, lemon sauce with chives. A one-plate dish, naturally gluten-free, from our kitchen at Lumellogno.
- Time: 55 min
- Servings: 4
Source: Acqua e Sole
Ingredients
- Riso Nero Integrale Il Moro Acqua e Sole
- sole fillets, 100-120 g each
- blanched almonds
- unwaxed lemon
- extra virgin olive oil
- of garlic, in its skin
- bunch of fresh chives
- clarified butter or high-oleic seed oil
- Fine salt
- Coarse salt
- White pepper