Sea bream fillets fried on the skin with smoked prawns, asparagus risotto, beans and tomatoes

Ingredients for 2 servings:

• 1 sea bream, ready to cook (approx. 630 g)
• 2 shrimp tails, smoked
• 1 cup risotto rice
• 1 shallot(s), finely diced
• 250 ml chicken stock
• 4 cl white port wine
• 6 stalk(s) asparagus, green
• 6 stalk(s) asparagus, white
• 16 beans (Kenyan beans)
• 2 radishes
• 6 cherry tomatoes
• 1 tbsp olive oil
• butter
• salt and pepper
• Sugar

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

Fillet the sea bream, cut the fillets lengthwise down the center line, and remove any remaining bones from the edges. For the risotto rice, melt 1 tablespoon of butter, sauté the shallot until translucent, add the risotto rice, and sauté briefly. Deglaze with port wine and a little chicken stock, and let the rice simmer over low heat. Stir occasionally, adding more stock if the rice becomes too dry. In the meantime, peel the asparagus and cook in water. Cook the white asparagus for about 10 minutes, the green asparagus for about 6 minutes. It should retain some bite. Finely chop 2 stalks each, green and white. Finely dice the radishes. Once the rice is cooked, stir in the asparagus and radish pieces, and season the risotto with a pinch of sugar, salt, and pepper. Tip: A knob of butter might refine the risotto even further, but also add more substance. It’s up to each individual to decide. Blanch the beans for 6 minutes, rinse, and dry. Halve the remaining asparagus spears diagonally. Melt 1 tablespoon of butter in a pan, heat the asparagus and beans, and season with a pinch of sugar, salt, and pepper. Heat the olive oil in a pan and sea bream fillets, skin-side down, for 2-3 minutes. Then reduce the heat and watch as the initially translucent flesh slowly turns white above the skin. Once the fillets are about 2/3 cooked through, turn them over, season with salt, and let them rest on a platter for another 2 minutes. Now add the smoked shrimp tails and heat through, no longer. To serve, place the asparagus risotto on the plates, arrange the sea bream fillets crosswise next to them, and the shrimp standing upright in the middle. Complement the dish with the asparagus, beans, and halved cherry tomatoes.