Sea bream fillets with leek risotto

Ingredients for 4 servings:

• 1 shallot(s)
• 1 garlic clove(s)
• 6 tbsp butter
• 200 g rice (risotto)
• 1 small can of saffron (1 small tin)
• 125 ml white wine
• 1 liter vegetable stock
• 2 stalk(s) leeks, (small)
• 50 g cream
• 35 g Parmesan, freshly grated
• 8 fish fillets (sea bream)
• 2 sprigs of sage
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Peel and finely dice the shallots and garlic. Sauté in 2 tablespoons of butter until translucent. Add the rice and saffron and sauté until translucent. Pour in the wine and reduce while stirring. Gradually add the hot stock and simmer for about 20 minutes while stirring. Clean the leek and cut into fine rings. Sauté in 2 tablespoons of butter, season with salt and pepper. Briefly and vigorously fry the fish and sage in 2 tablespoons of butter. Add the Parmesan and leek to the risotto. Whip the cream until semi-soft, fold into the risotto and season with salt and pepper. Serve particularly well with beetroot and a cool glass of white wine.