Fennel risotto with ling fish fillet
easy
40 mins
40 mins
Ingredients
- 100 g Pine nuts
- 350 g Fennel
- 2 Shallots
- 50 g Butter
- 250 g Risotto rice
- 500 ml Vegetable broth
- 250 ml dry white wine
- 1 (approx. 400 g) Pomegranate
- 1 collar Parsley
- 7-10 Tbsp grated rind of 1 untreated lemon
- 7-10 Tbsp Sea salt
- 600 g Fish fillet (e.g. ling fish)
- 7-10 Tbsp white pepper
- 2 TABLESPOONS Flour
- 2 TABLESPOONS Oil
- 50 g grated parmesan cheese
Directions
- 1
Roast the pine nuts in a pan without fat until golden brown, take them out. Roughly chop about half of them. Clean, wash and chop the fennel. Peel and chop the shallots
- 2
Melt 25 g butter in a saucepan and sauté the fennel and shallots. Add risotto rice and steam briefly. Add some stock and wine so that the rice is covered. Simmer on low heat, stirring frequently. As soon as the rice has almost absorbed the liquid, add some broth and wine again
- 3
Quarter the pomegranate. Remove seeds from the white parting skins. Wash parsley, dab dry and chop finely. Mix pomegranate seeds, whole pine nuts, parsley, lemon peel and approx. 1/2 tsp. sea salt. Wash fish, dab dry and cut into pieces. Season with salt and pepper, turn in flour. Heat the oil in a large pan and fry the fish in it until golden brown, turning them over.
- 4
When the rice has absorbed almost all the liquid and still has some bite, add 25 g of butter, chopped pine nuts and 25 g of parmesan. Season to taste with salt and pepper. Serve the rice with fish. Sprinkle with pine nut gremolata and 25 g Parmesan cheese
Nutrition Facts
820 kcal
63 g
38 g
45 g
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