Fine fish satay with green spelt risotto

Ingredients for 4 servings:

• 1 fish fillet(s) (char fillet without skin and bones)
• 1 fish fillet(s) (skinless and boneless wolffish fillet)
• ½ tsp salt
• ½ tsp black pepper from the mill
• ½ tsp herbs de Provence
• ½ tsp chili flakes
• ½ lemon(s)
• 4 sprigs rosemary, long
• 2 tbsp olive oil
• 300 g green spelt, grains
• 1 onion(s)
• 2 tbsp olive oil
• 1 liter chicken broth
• 1 carrot(s)
• ½ stalk(s) leek
• 1 tbsp butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

attractive fish starter, can be prepared

Rinse the fish with cold water and pat dry. Then halve the fillets lengthwise, place between plastic wrap, and flatten evenly with a fish tenderloin. Drizzle with the juice of half a lemon. Mix the spices and season the fish fillets on both sides. Blanch the leek leaves. Place half a wolffish fillet on each half a char fillet, with a leek leaf the same length and width as the half fillets between them. Skewer everything together on a rosemary sprig. Preheat the oven to 80 degrees Celsius. Grease a baking tray with a little olive oil, place the fish satay on it, and drizzle with a little olive oil. Cook in the oven for about 30 minutes. For the green spelt, finely dice the onions and sauté in olive oil over medium heat until translucent. Add the green spelt, pour in the broth, and simmer covered over low heat for 2 hours. Finely dice the carrot and leek and add them at the end, cooking for about 5 minutes. Just before serving, stir in the butter. The green spelt risotto can be prepared in advance and then heated. It also tastes delicious warm or cold. The fish satays can be prepared in advance and then cooked in the oven before serving.