Fried Pikeperch Fillet on Asparagus Risotto with Parsley Pesto
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg asparagus, white
- 50 g butter
- 1 lemon (s), the juice it
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 onion (s)
- 300 g rice (risotto)
- 4 tablespoon wine, white
- 50 g cheese, pecorino cheese, rated (alternatively Parmesan)
- 4 fish fillet (s) (pikeperch fillets)
- pepper
- 2 tablespoon butter
- 250 g cherry tomato (s)
- Pesto :
- 1 packet parsley, frozen
- 25 g cheese, pecorino cheese, rated (alternatively Parmesan)
- 50 ml olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the asparagus, cut off the ends.
- Bring 1 liter of water, 1 teaspoon of butter, lemon juice and salt to the boil.
- Add the asparagus and cook for about 10 minutes, then drain and collect the brew, about 750 ml of it.
- Heat 1 tablespoon butter in a pan. Peel and chop the onion and sauté in the butter. Add the rice and sauté for about 2-3 minutes until translucent. Deglaze with the wine and allow to evaporate, then add a little asparagus stock.
- Now cook for about 15-20 minutes, gradually pouring in the remaining asparagus stock.
- After about 12 minutes of cooking, add the asparagus pieces.
- Stir in the remaining butter with the grated pecorino cheese.
- Rinse the fish, pat dry, season with salt and pepper.
- Heat the butter and fry the fish in it for 2 minutes. Halve the cherry tomatoes, add and season with salt and pepper.
- Mix the herbs with the oil and pecorino in a blender. Season to taste with salt and pepper.
- Serve the fish with the tomatoes and risotto, spread the pesto on top.
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