Redfish with herb cap for mushroom risotto

Name: Redfish with herb cap for mushroom risotto
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Shallots; 2 Garlic cloves; 2 TABLESPOONS Sunflower oil; 250 g Risotto Rice; 7-10 Tbsp freshly ground pepper; 800 ml Vegetable broth; 100 ml White wine; 5 Stem(s) Basil; 3 Stem(s) Parsley; 125 g soft butter; 150 g ground almond kernels, with skin; 7-10 Tbsp Salt; 2 Tomatoes; 800 g Redfish fillet; 250 g Mushrooms; 7-10 Tbsp Salt Flakes

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Shallots
2 Garlic cloves
2 TABLESPOONS Sunflower oil
250 g Risotto Rice
7-10 Tbsp freshly ground pepper
800 ml Vegetable broth
100 ml White wine
5 Stem(s) Basil
3 Stem(s) Parsley
125 g soft butter
150 g ground almond kernels, with skin
7-10 Tbsp Salt
2 Tomatoes
800 g Redfish fillet
250 g Mushrooms
7-10 Tbsp Salt Flakes

Directions

1
Peel and finely dice the shallots and garlic. Heat 1 tablespoon of oil in a saucepan, fry the onion and garlic over low heat until transparent. Add rice and sauté briefly. Season with pepper. Gradually add broth and wine, stirring from time to time.
2
Always add the next portion of liquid only after the rice has absorbed the liquid. Cook for a total of 30-35 minutes.
3
Wash herbs, shake dry. Remove leaves from 3 stems and chop finely. Mix butter, almonds and chopped basil, season with salt and pepper. Clean, wash, halve and slice the tomatoes.
4
Wash the redfish, dab dry, cut into 4 equal pieces and place in a greased casserole dish. Spread butter almond crust on the fish pieces and smooth it down. Place tomatoes on top of the crust like roof tiles.
5
Bake fish in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for about 15 minutes.
6
In the meantime clean, wash and halve the mushrooms. Heat 2 tablespoons of oil in a pan, fry the mushrooms in it, season with salt and pepper and add to the risotto. Take the fish out of the oven, arrange the risotto on plates, sprinkle with parsley and garnish with basil.
7
Sprinkle tomatoes with salt flakes and pepper.