Skrei on Chanterelle Risotto
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g fish fillet (s), (skri fillet)
- 2 tablespoon butter
- 2 tablespoon olive oil
- 200 g risotto rice
- 150 ml white wine
- 350 ml chicken broth
- 1 shallot (s)
- 2 cloves garlic)
- 100 g chanterelles
- 2 tablespoon butter
- 3 tablespoon olive oil
- 2 tablespoon parmesan
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the skrei in 2 parts, season with salt and pepper. Finely dice shallots and garlic. Clean and chop the chanterelles.
- Heat the olive oil and 2 tablespoons of butter and sauté the cubed shallots. When the shallots are translucent, add the risotto rice and garlic and sauté briefly. Deglaze with white wine, stir and when the rice has absorbed the wine, add a few ladles to the preheated stock and stir again and again. Continue like this until there is only half of the broth left.
- Put the butter and olive oil in a pan and fry the fish on the skin side. Reduce the heat a little and fry for another 5 minutes. At the same time, continue to cook the risotto until the broth is used up. Place the skrei with the skin side up in an ovenproof dish and cook in a preheated oven at 180 ° C for about 5 minutes.
- Fry the chanterelles in a little oil and add to the risotto with the butter and grated Parmesan. Season to taste with salt and pepper. Place the risotto on preheated plates, place the fish on top and serve immediately.
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