Horseradish sauce with sea bass & risotto

Name: Horseradish sauce with sea bass & risotto
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Anchovy fillet (glass); 1 collar Dill; 30 g fresh horseradish (alternatively grated horseradish from the jar); 100 g + 1 tablespoon soft butter; 7-10 Tbsp grated peel and juice from 1⁄2 organic lemon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 40 g Parmesan (piece); 500 g Pointed cabbage; 1 Onion; 3 TABLESPOONS Oil; 250 g Risotto rice; 1⁄4 l dry white wine; 2 TEASPOONS Vegetable broth (instant); 800 g Fillet of sea bass or zander (with skin); 2 TABLESPOONS Flour; 125 g Whipped cream

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Anchovy fillet (glass)
1 collar Dill
30 g fresh horseradish (alternatively grated horseradish from the jar)
100 g + 1 tablespoon soft butter
7-10 Tbsp grated peel and juice from 1⁄2 organic lemon
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
40 g Parmesan (piece)
500 g Pointed cabbage
1 Onion
3 TABLESPOONS Oil
250 g Risotto rice
1⁄4 l dry white wine
2 TEASPOONS Vegetable broth (instant)
800 g Fillet of sea bass or zander (with skin)
2 TABLESPOONS Flour
125 g Whipped cream

Directions

1
For the sauce, rinse the anchovy, dab dry and chop finely. Wash the dill, shake dry and chop. Peel horseradish and grate finely. Puree everything with 100 g butter, lemon peel and lemon juice in a mixing bowl with a hand blender until smooth.
2
Season strongly with salt, pepper and sugar and chill for about 1 hour.
3
Grate parmesan. Clean, wash and quarter the pointed cabbage and cut it into fine strips from the stalk. Peel and finely chop the onion. Heat 1 tablespoon of oil in a saucepan. Fry the onion in it. Sauté the rice briefly.
4
Pour on the wine, bring to the boil and simmer until it is almost overcooked. 1⁄2 Bring l water to the boil, dissolve the stock in it. Gradually pour into the rice. Add the next portion only after the rice has absorbed the stock.
5
Cook for a total of about 25 minutes. Mix in cabbage 10 minutes before the end of the cooking time, add to cooking.
6
Rinse fish, dab dry, cut into slices. Season with salt and turn in flour. Heat 2 tablespoons of oil in a frying pan. Fry the fillets for about 3 minutes on each side.
7
Whip cream until stiff, remove 2 tablespoons. Bring the rest to the boil in a small pot (becomes liquid again). Turn off the stove and gradually beat the cold horseradish butter in pieces with a whisk.
8
Remove from the heat, fold in the rest of the cream. Stir 1 tablespoon butter and cheese into the risotto, season to taste. Serve everything.