Summary

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

1. 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.
2. 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.
3. Grate an apple and mix with the remaining butter and parmesan into the rice just before serving. Serve with the fish.