Summary

Ingredients

• 200 g risotto rice
• 80 g white wine
• 500 ml broth
• 1 onion (s)
• 1 clove garlic
• 70 g butter
• 70 g parmesan cheese
• 3 tablespoon herbs, finely chopped (parsley, basil, rocket, thyme)
• 600 g pikeperch fillet (s), ready to cook
• 2 sprigs rosemary
• 1 tablespoon oil
• 20 basil leaves
• salt and pepper
• Oil, for deep-frying

Print Recipe Pin Recipe

Instructions

1. Dice the onion and peel the garlic. Sauté both in a saucepan with the butter. Add the risotto and sweat until translucent. Deglaze with white wine, let it almost boil off and fill up with half of the broth. Let it simmer gently, stir every now and then and pour in some broth over and over again. After about 18 minutes add the chopped herbs and mix in the parmesan.
2. Portion the fish and fry in a pan with the oil and rosemary until crispy.
3. Fry the basil in 160 ° C hot oil (deep fryer or small pot) until no more bubbles appear and the basil has got a nice dark green color, this takes about 30 seconds. Let it dry on paper towels and season with salt.
4. Serving:
5. Put the risotto on a deep plate, place the fish on top or on the side and garnish with the fried basil.
6. Good Appetite!