Redfish on Beetroot Risotto
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 450 g rice (risotto rice)
- 80 g butter
- 300 ml juice (beetroot juice)
- 0.25 liter ¼ vegetable stock
- 6 redfish fillet (s) (approx. 150 g each)
- salt and pepper
- 1 lemon (s), untreated, sliced
- 1 apple
- 40 g parmesan, rated
- 1 onion (s)
Print Recipe
Pin Recipe Instructions
- Chop the onion and sauté in 30 g butter. Add the rice and let it tarnish. Gradually pour in the beetroot juice and the hot broth. Let soak for approx. 20 minutes.
- Salt and pepper the fish and place in a flat baking dish. Add 30 g of butter in flakes and cover with the lemon wedges. Cook for approx. 20 minutes at 180 ° C.
- Grate an apple and mix with the remaining butter and parmesan into the rice just before serving. Serve with the fish.
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