John Myers
Fillet of Lake Constance Char with Asparagus Risotto
The perfect fillet of lake constance char with asparagus risotto recipe with a picture and simple step-by-step instructions.
- 5 piece Char fillet
- 300 g Risotto rice
- 500 g Fresh asparagus
- 500 g Asparagus green
- 1 piece Onion
- 125 ml White wine
- 1 liter Vegetable broth
- 4 tbsp Butter
- 50 g Grated Parmesan
- 2 piece Lemons
- 3 tbsp Sunflower oil
- Salt and pepper
- Fish seasoning
- Cut the onion into small cubes and fry with 3 tablespoons of butter in a large pan over medium heat. When it becomes translucent, add the risotto rice and stir it constantly. When the rice grains are translucent on the outside (they should by no means turn brown), deglaze with the white wine and turn the stove back to lower medium heat. Now add some vegetable stock and keep stirring. Do the same with the risotto for the next 20-25 minutes: keep adding a little vegetable stock and stirring again and again. When the liquid is almost completely absorbed and evaporated, add more stock. Peel the asparagus accordingly and cook them separately (white / green) – do not cook all the way through. Cut into pieces 2-3 cm wide and, when the risotto is almost completely through, add to the rice in the pan. Now stir in the rest of the butter and the freshly grated Parmesan and season with salt and pepper. Wash the char fillets and dry them well. Briefly fry with the skin side in a pan with 3 tablespoons of oil, then turn down to medium heat. Drizzle with lemon juice from one lemon in the pan and season with fish seasoning (various herbs, mild pepper) and a little salt. Every now and then carefully remove from the pan with the spatula so that the skin does not burn. Take the fish out of the pan when it is still slightly translucent. Cut the other lemon into slices and serve one slice each with the fillet and the risotto.
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