Blueberry Risotto with Blackened Fish
very easy
45 mins
45 mins
Ingredients
- 1 TABLESPOON Vegetable broth (instant)
- 1 Onion
- 1 Garlic clove
- 4 TABLESPOONS Oil
- 250 g Risotto rice
- 200 ml dry white wine
- 100 g Parmesan (piece)
- 100 g Baby leaf spinach
- 250 g Blueberries
- 3 TABLESPOONS Butter
- 7-10 Tbsp salt and pepper
- 1 TABLESPOON coarse black pepper
- 3 TABLESPOONS Sweet peppers
- 1 TEASPOON Cayenne pepper
- 1 TEASPOON dried oregano
- 1 TEASPOON dried thyme
- 1 TEASPOON Garlic powder
- 1 TEASPOON Onion powder
- 7-10 Tbsp Salt
- 700 g Pollock fillet (with MSC seal)
Directions
- 1
For the risotto, boil 1 l water. Dissolve the stock in it. Peel onion and garlic, dice finely. Heat 2 tablespoons of oil in a wide saucepan. Sauté onion and garlic in it until transparent. Add rice and fry briefly until it starts to crackle.
- 2
Slowly add the wine and 200 ml of hot broth, bring to the boil and simmer. As soon as the rice has absorbed the liquid, pour in the hot stock again and again, stirring from time to time. Leave to swell for a total of about 30 minutes.
- 3
Finely grate the parmesan. Clean, wash and drain the spinach. Sort blueberries, wash and drain well.
- 4
For the Cajun seasoning mix, mix 1 tablespoon coarse pepper, paprika powder, cayenne pepper, oregano, thyme, garlic and onion powder well. Rinse the pollock fillet, dab dry and cut into 8 pieces.
- 5
Season with salt and turn in Cajun spice.
- 6
Heat 2 tablespoons of oil in a large heavy (preferably a cast-iron) frying pan. Fry the fish pieces on each side for 1-2 minutes on high heat until dark brown. Then fry over a low heat for 6-8 minutes, turning occasionally (be careful - the fish must not burn too much!).
- 7
Add baby spinach and blueberries to the risotto 2-3 minutes before the end of the cooking time. Then fold in butter and parmesan. Season risotto with salt and pepper. Let it rest for about 1 minute.
- 8
Dress everything.
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