Sea Bream on Rocket Risotto and Saffron Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 640 g fish fillet (s) (sea bream)
- some lemon juice
- 3 tablespoon olive oil
- 30 g onion (s) or shallots, finely chopped
- 150 g risotto
- 6 ml white wine
- 400 ml vegetable stock
- 4 tablespoon rocket, finely chopped
- 50 g parmesan, finely rated
- 1 tablespoon butter
- 50 g sprin onions (youn), only the white, finely chopped
- 100 ml cream
- 1 tablespoon crème fraîche
- 1 g saffron powder, or threads
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- For the risotto, put the shallots in 2 tablespoons of hot olive oil, add the rice and deglaze with white wine. Gradually pour in the vegetable soup and simmer for 15-20 minutes, stirring constantly. 5 minutes before the end of cooking, add the rocket, season the finished risotto with salt, pepper and parmesan and season to taste.
- For the sauce, heat the butter in a saucepan, sauté the spring onions without turning them color. Add the cream and crème fraîche and simmer for 3 minutes, stirring constantly, add the saffron and season with salt.
- Season the fish fillets with salt, pepper and lemon juice, fry them in a non-stick pan with the rest of the olive oil, they should not take on any color.
- Arrange the sea bream fillets on the risotto and pour the sauce over them.
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