Fennel risotto with pine nut gremolata

Name: Fennel risotto with pine nut gremolata
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 100 g Pine nuts; 1 (approx. 350 g) Fennel Tuber; 2 shallots or 1 small onion; 3 TABLESPOONS Butter; 250 g Risotto rice; 2 TEASPOONS Vegetable broth; 1/4 l dry white wine; 1 Pomegranate; 1 collar Parsley; 7-10 Tbsp grated zest of 1 organic lemon; 7-10 Tbsp Sea salt; 7-10 Tbsp Pepper; 600 g Fish fillet (e.g. ling fish); 2 TABLESPOONS Flour; 2 TABLESPOONS Oil; 50 g Parmesan (piece)

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

100 g Pine nuts
1 (approx. 350 g) Fennel Tuber
2 shallots or 1 small onion
3 TABLESPOONS Butter
250 g Risotto rice
2 TEASPOONS Vegetable broth
1/4 l dry white wine
1 Pomegranate
1 collar Parsley
7-10 Tbsp grated zest of 1 organic lemon
7-10 Tbsp Sea salt
7-10 Tbsp Pepper
600 g Fish fillet (e.g. ling fish)
2 TABLESPOONS Flour
2 TABLESPOONS Oil
50 g Parmesan (piece)

Directions

1
Roast pine nuts in a pan without fat until golden brown. Remove. Coarsely chop half the pine nuts. Clean, wash and cut the fennel into small pieces. Peel and finely dice the shallots.
2
Heat 2 tablespoons of butter in a wide saucepan. Sauté the fennel and shallots. Add rice and fry until translucent. Dissolve stock in 1/2 l hot water. Pour about 200 ml stock to the rice, bring to the boil.
3
Simmer rice over low heat for about 30 minutes, stirring continuously, gradually adding the remaining stock and wine.
4
For the Gremolata, quarter the pomegranate and remove the seeds with a teaspoon. Wash parsley, shake dry and chop finely. Mix pomegranate seeds, whole pine nuts, parsley, lemon peel and approx. 1/2 tsp. salt.
5
Wash the fish, dab dry and cut into 8 pieces. Season with salt and pepper. Turn in flour, knock off a little. Heat oil in a coated pan. Fry the fish for about 3 minutes on each side until golden brown.
6
Finely grate the parmesan. Stir 1 tablespoon butter, chopped pine nuts and half of the Parmesan into the rice. Season the risotto with salt and pepper. Serve everything. Sprinkle pomegranate-pine kernel gremolata and the rest of the parmesan.
7
Drink tip: white wine, e.g. a Riesling.