Summary

Ingredients

• 1 fish (char)
• 3 tablespoon flour (Viennese semolina)
• Salt and pepper, whiter
• 2 tablespoon olive oil
• butter
• 2 shallot (s)
• 1 stick / s celery
• 2 cup wheat (tender wheat, ebly)
• 1 tablespoon rice vinegar
• vegetable stock
• some salt (Maldon salt)
• possibly herbs (some perilla leaves)
• 10 threads saffron soaked in water
• 0.5 ½ cup cream
• 1 lime (s), juice it

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Instructions

1. Clean and fillet the char, pull the bones. Season with salt and pepper and flour only on the skin side, knock off well. Fry slowly on the skin in a little oil, add 2 tablespoons of butter and lather over the fat. Lightly tarnish the tender wheat in a little butter, then deglaze with a little vinegar. Pour the vegetable stock on top. In another saucepan, sauté the finely diced shallot in 1 tablespoon butter, add the finely diced celery and let it sauté as well. Put both together and simmer until the tender wheat is cooked firm to the bite. Just before serving, add a little butter and season with salt and pepper. Finely dice the second shallot and let it run in a little butter, add the soaked saffron, pour 3 tablespoons of vegetable stock and bring to the boil. Add the cream and reduce to the right consistency. Season to taste with salt, pepper and lime juice. Serving: Put the risotto on preheated plates, place the fillets and surround with the sauce. Sprinkle the fish with a little Maldon salt and decorate with a few leaves of red perilla.