Summary

Ingredients

• 8 fish fillet (s), (pikeperch fillets)
• 60 g pine nuts
• 1 bunch basil
• 100 g rocket
• 1 lemon (s), untreated
• 100 g cream cheese
• 1 egg yolk
• salt and pepper
• 3 small shallot (s)
• 3 clove (s) garlic
• 100 g butter
• 250 g rice (risotto)
• 400 ml vegetable stock or fish stock
• 200 ml wine, white, dry
• salt and pepper
• 200 g mushrooms, (shitake or oyster mushrooms)
• 2 spring onion (s)
• 250 g carrot (s)
• 50 g parmesan cheese

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Instructions

1. Roast the pine nuts in a pan without fat and chop them roughly. Finely chop the basil and rocket, grate the lemon. Mix the herbs and lemon zest with the cream cheese, egg yolk, salt and pepper.
2. Rinse the pikeperch fillet and pat dry, salt and spread the herb filling on it, roll up the fillets and stick together with wooden skewers.
3. For the risotto, finely dice the shallots and garlic.
4. Heat 30g butter in a saucepan, sauté the shallots and the garlic until translucent, add the rice and sauté as well. Deglaze with a little broth and season with salt and pepper to taste. Gradually add the rest of the broth and the wine while stirring, simmer for about 25 minutes while stirring.
5. In the meantime, clean the mushrooms and cut them into small pieces, cut the spring onions into long strips. Cut the carrots lengthways with a peeler and grate the parmesan.
6. Heat 30g butter, add the vegetables and sweat briefly in them, add the vegetables and parmesan to the risotto and continue cooking for 5 minutes.
7. Heat the remaining butter in a non-stick pan, add the pikeperch fillet rolls, fry all over and let simmer for about 3 - 4 minutes over a gentle heat.
8. Serve the pikeperch fillet rolls with the risotto.