John Myers
Förde Fuss with Lemon Risotto and Seasonal Vegetables
The perfect förde fuss with lemon risotto and seasonal vegetables recipe with a picture and simple step-by-step instructions.
- 5 Pc. Cod fillet
- 5 Pc. Shrimp big
- 50 g Flour
- Salt
- Rapeseed oil
- 1 Pc. Lemon
- 500 g Risotto rice
- 1 Pc. Onion red
- 2 Pc. Garlic cloves
- White wine
- 1 l Vegetable broth
- 50 g Grated Parmesan
- 2 tbsp Butter
- Salt and pepper
- 500 g Asparagus
- 1 tbsp Butter
- Salt
- 15 Pc. Cherry tomatoes
- Preheat the oven to 180 degrees top / bottom heat. Wash tomatoes and asparagus. Put the tomatoes in a baking dish.
- Grate the Parmesan, finely grate the zirconia, then squeeze the lemon. Heat 3 tablespoons of rapeseed oil in a saucepan, sauté the onion, add garlic and risotto rice and sauté until translucent. Deglaze with 1 glass of white wine, add lemon juice (maybe not add all of the juice, it is better to give in a little before it gets too acidic), as well as add the zest of peel and pour in the broth, stirring constantly.
- As soon as the risotto is ready (the rice must still have a slight bite), stir in the Parmesan and butter and season the risotto with salt and pepper.
- Place the cherry tomatoes in the oven (middle rack). Melt butter in a pan, then briefly fry the asparagus in it, then place in the oven with the tomatoes.
- Salt the cod on both sides and lightly flour the skin side. Heat 1 tablespoon of rapeseed oil in the pan and place the fish on the skin in the pan and fry for about 5-6 minutes. Then place the fish on the meat side in a baking dish, put a piece of butter on each fillet and 2 sticks of lemon thyme. Put in the oven for 7 minutes. In the meantime, fry the prawns for 1 minute on each side.
- Arrange risotto on the plate, fish on top, shrimp with it. Add asparagus and tomatoes.
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