Horseradish and dill sauce with pike-perch and pointed cabbage risotto

Name: Horseradish and dill sauce with pike-perch and pointed cabbage risotto
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 30 g fresh horseradish; 1 Anchovy; 1 collar Dill; 1/2 Organic Lemon; 100 g + 2 tablespoons soft butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 Onion; 500 g Pointed cabbage; 4 TABLESPOONS Oil; 250 g Risotto Rice; 250 ml dry white wine; 500 ml hot vegetable stock; 800 g pike-perch fillet; with skin; 2 TABLESPOONS Flour; 100 g liquid whipping cream; 1-2 TABLESPOONS whipped cream; 50 g grated parmesan cheese

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

30 g fresh horseradish
1 Anchovy
1 collar Dill
1/2 Organic Lemon
100 g + 2 tablespoons soft butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 Onion
500 g Pointed cabbage
4 TABLESPOONS Oil
250 g Risotto Rice
250 ml dry white wine
500 ml hot vegetable stock
800 g pike-perch fillet; with skin
2 TABLESPOONS Flour
100 g liquid whipping cream
1-2 TABLESPOONS whipped cream
50 g grated parmesan cheese

Directions

1
Peel horseradish, slice finely and put something aside for garnishing. Wash the anchovy, dab dry and chop finely. Wash the dill and pat dry. Pluck the pennant and chop finely, except for a little bit for garnishing.
2
Wash the lemon hot, grate dry and finely grate the peel. Squeeze the juice. Put 100 g butter, horseradish, anchovy, dill, lemon peel and juice into a mixing bowl and puree to a smooth mixture with a chopping stick.
3
Season the butter mixture with salt, pepper and sugar and chill for about 30 minutes.
4
Peel and finely chop the onion. Cut the pointed cabbage into quarters, clean and wash. Cut the pointed cabbage into fine strips. Heat 2 tablespoons of oil in a saucepan and sauté the onion. Add rice and sauté briefly.
5
Deglaze with wine and let it simmer until the wine is almost overdone, stirring from time to time. Then add some stock. Always add the next portion of liquid only when the rice has absorbed the liquid.
6
Cook for a total of 30-35 minutes. Add the pointed cabbage about 10 minutes before the end of the cooking time and mix in, cook to the end.
7
Wash the fish, dab dry, cut into slices. Season fish with salt and turn in flour. Heat 2 tablespoons of oil in a coated frying pan. Fry the fillets for about 6 minutes, turning them over. Bring liquid cream to the boil briefly in a small saucepan.
8
Add the cold butter mixture bit by bit over a low to medium heat, allow to melt and fold in well with a whisk. Fold the whipped cream into the butter sauce.
9
Stir 2 tablespoons of butter and parmesan into the risotto. Season the risotto to taste, arrange on plates and spread the fish on top. Sprinkle with dill and horseradish. Drizzle sauce over it, serve immediately.