Sea Bream Fillets on Leek Risotto

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 shallot (s)
  • 1 clove garlic
  • 6 tablespoon butter
  • 200 g rice (risotto)
  • 1 small can saffron ( small jar)
  • 125 ml white wine
  • 1 liter vegetable stock
  • 2 leeks, (small)
  • 50 g cream
  • 35 g parmesan, freshly rated
  • 8 fish fillet (s) (sea bream)
  • 2 stalks sage
  • salt and pepper
Sea Bream Fillets on Leek Risotto
Sea Bream Fillets on Leek Risotto

Instructions

  1. Peel and finely dice shallots and garlic. Sauté in 2 tablespoon butter until translucent. Add rice and saffron and sauté until translucent. Pour in the wine and let it boil down while stirring. Gradually pour in the hot stock and simmer for about 20 minutes while stirring.
  2. Clean the leek and cut into fine rings. Stew in 2 tablespoon butter, season with salt and pepper. Fry the fish and sage briefly and vigorously in 2 tablespoon butter. Add the parmesan and leek to the risotto. Whip the cream until semi-firm, fold into the risotto and season with salt and pepper.
  3. Beetroot and a cool glass of white wine go well with this.

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