Summary

Ingredients

• 300 g plaice fillet (s)
• 2 tablespoon oil for frying
• 1 teaspoon butter
• Lemon juice
• salt and pepper
• 3 tablespoon, leveled cornmeal
• 300 g butternut squash (s), pitted, peeled, coarsely rated
• 2 tablespoon butter
• 1 small onion (s), finely chopped
• 1 clove garlic, finely chopped
• 120 g risotto rice
• 70 ml white wine, dry
• 400 ml vegetable stock, hot
• 50 g parmesan, rated
• 1 teaspoon, heaped thyme leaves
• salt
• 3 sprigs thyme for garnish

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Instructions

1. Rinse the fish fillets with cold water, pat dry, drizzle with lemon juice and let them steep.
2. Froth the butter in a large saucepan, sweat the onion in it and add the garlic. Add the roasted rice and sweat. Deglaze with the wine and simmer.
3. Pour in some vegetable stock, stir again and again and let it boil down. When the liquid is used up, mix the pumpkin into the rice, pour in the vegetable stock again and reduce while stirring until the rice is firm to the bite. Now add salt and stir the parmesan and thyme leaves into the risotto.
4. Salt and pepper the fillets, turn them in corn flour, knock them off and fry them in hot oil with butter on both sides until golden.
5. Arrange the risotto on preheated plates, place the fillets on top and serve garnished with a sprig of thyme.