Sea Bream Fillets Fried on Skin with Smoked Shrimp on Asparagus Risotto, Beans and Tomatoes
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 fish (sea bream), ready to cook (630 g)
- 2 shrimp tails, smoked
- 1 cup risotto
- 1 shallot (s), finely diced
- 250 ml chicken stock
- 4 cl port wine, white
- 6 stalks asparagus, green
- 6 spear / s asparagus, white
- 16 beans, (Kenya beans)
- 2 radishes
- 6 cherry tomato (s)
- 1 tablespoon olive oil
- butter
- salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Fillet the sea bream, cut the fillets lengthways along the center line and remove any remaining bones from the edges.
- For the risotto rice, melt 1 tablespoon butter, sweat the shallot in it until translucent, add the risotto rice and sweat briefly. Deglaze with port wine and a little poultry stock and let the rice steep at a low temperature. Stir every now and then and add the stock if the rice gets too dry.
- In the meantime, peel the asparagus and cook in water. The white about 10 minutes, the green about 6 minutes. He should keep some bite. Cut 2 sticks each green and white into fine pieces. Finely dice the radishes.
- As soon as the rice is cooked, stir in pieces of asparagus and radish and season the risotto with a pinch of sugar, salt and pepper. A piece of butter could refine the risotto but also make it more substantial. Everyone has to decide for themselves.
- Blanch the beans for 6 minutes, rinse and dry. Halve the remaining asparagus stalks at an angle. Melt 1 tablespoon butter in a pan, heat the asparagus and beans in it and season with a pinch of sugar, salt and pepper.
- Heat olive oil in a pan, fry the sea bream fillets on the skin side for about 2-3 minutes, then turn the heat down and watch how the initially glassy meat slowly turns white over the skin. As soon as the fillets are about 2/3 cooked through, turn them over, season with salt and leave to rest on the exposed plate for another 2 minutes. Now add the smoked shrimp tails and heat, no more.
- To serve, place the asparagus risotto on the plates, cross the sea bream fillets next to it and place the prawns in the middle. Complete the dish with asparagus, beans and halved cherry tomatoes.
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