Vegetable risotto with fried fish fillet

Name: Vegetable risotto with fried fish fillet
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g Redfish fillets (about 3 fillets); 2-3 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 1 medium onion; 1 Garlic clove; 40 g Butter or margarine; 250 g Risotto Reis; 600 ml Vegetable broth (instant); 500 g Broccoli; 5 TABLESPOONS Whipped cream; 30 g Pine nuts; 50 g Flour for turning; 50 g grated parmesan cheese; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g Redfish fillets (about 3 fillets)
2-3 TABLESPOONS Lemon juice
7-10 Tbsp Salt
1 medium onion
1 Garlic clove
40 g Butter or margarine
250 g Risotto Reis
600 ml Vegetable broth (instant)
500 g Broccoli
5 TABLESPOONS Whipped cream
30 g Pine nuts
50 g Flour for turning
50 g grated parmesan cheese
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg

Directions

1
Wash the redfish fillet, dab dry and cut into 2-3 cm wide slices. Sprinkle with lemon juice, salt lightly and keep covered in a cool place. Peel onion and garlic. Finely dice onion, press garlic through a garlic press. Heat 15 g fat in a pot. Fry the onion and garlic until transparent.
2
Add rice, sauté briefly and pour on the stock. Add a little salt, bring to the boil, cover and simmer at low heat for about 20 minutes. Stir from time to time. In the meantime clean and wash broccoli and divide into small florets. Peel and chop the stalk. Cook broccoli in little boiling salted water for about 10 minutes. After about 5 minutes, remove half of the florets, drain them on a sieve and keep warm. Continue cooking the remaining florets, drain and collect the vegetable water. Put the broccoli back into the pot. Add 100 ml vegetable water and cream and puree. Roast pine nuts in a large pan without fat and take them out immediately.
3
After about 5 minutes, remove half of the florets, drain them on a sieve and keep warm. Continue cooking the remaining florets, drain and collect the vegetable water. Put the broccoli back into the pot. Add 100 ml vegetable water and cream and puree. Roast pine nuts in a large pan without fat and take them out immediately. Add 25 g fat to the pan and heat. Drain fish slices, turn in flour and fry in the hot fat while turning for 4-5 minutes. Stir parmesan and broccoli puree into the risotto, season with salt, pepper and nutmeg. Add the broccoli florets. Heat the risotto again briefly, divide into deep plates and arrange the fish slices on top. Sprinkle with pine nuts and serve immediately
4
Add 25 g fat to the pan and heat. Drain fish slices, turn in flour and fry in the hot fat while turning for 4-5 minutes. Stir parmesan and broccoli puree into the risotto, season with salt, pepper and nutmeg. Add the broccoli florets. Heat the risotto again briefly, divide into deep plates and arrange the fish slices on top. Sprinkle with pine nuts and serve immediately