Fennel risotto with ling fish and pomegranate gremolata

Name: Fennel risotto with ling fish and pomegranate gremolata
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 TABLESPOONS Pine nuts; 500 g Fennel; 2 Shallots; 1 TABLESPOON Vegetable broth (instant); 2 TEASPOONS Oil; 250 g Risotto rice; 1 ripe pomegranate; 8 Stem(s) flat leaf parsley; 7-10 Tbsp grated zest of 1 organic lemon; 7-10 Tbsp salt, pepper; 500 g Fish fillet (e.g. ling fish); 2 TABLESPOONS grated parmesan

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 TABLESPOONS Pine nuts
500 g Fennel
2 Shallots
1 TABLESPOON Vegetable broth (instant)
2 TEASPOONS Oil
250 g Risotto rice
1 ripe pomegranate
8 Stem(s) flat leaf parsley
7-10 Tbsp grated zest of 1 organic lemon
7-10 Tbsp salt, pepper
500 g Fish fillet (e.g. ling fish)
2 TABLESPOONS grated parmesan

Directions

1
Roast the pine nuts in a pan without fat, take them out. Clean, wash and chop the fennel. Peel and finely dice the shallot.
2
Dissolve the stock in a good 800 ml of hot water. Heat 1 tsp. oil in a pot. Sauté the fennel and shallots in it. Steam rice for 2-3 minutes until transparent. Add enough stock to cover the rice.
3
Bring to the boil, simmer open at low heat for 25-30 minutes. Add broth again and again as soon as the rice has absorbed the liquid.
4
Halve the pomegranate, break into large pieces, remove the seeds. Wash parsley, shake dry and chop. Mix pomegranate seeds, pine nuts, parsley, lemon peel and 1 pinch of salt.
5
Rinse fish, dab dry and cut in half crosswise. Heat 1 tsp. oil in a frying pan. Fry the fish for 2-3 minutes on each side until golden brown. Season with salt and pepper.
6
Stir the parmesan into the risotto. Season to taste with salt and pepper. Serve everything. Sprinkle with Gremolata.