Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Arrange the sea bream fillets on the risotto and pour the sauce over them.