Alaska pollock on beetroot risotto

Ingredients for 6 servings:

• 400 g risotto rice
• 2 onions, red
• 300 g salad (beetroot salad, fresh, marinated with horseradish)
• ½ liter vegetable juice (beetroot juice, without additives)
• 800 ml vegetable stock or beef stock
• 100 g Parmesan
• 100 ml red wine
• 2 garlic cloves
• 6 servings of fish fillet(s) (Alaska pollock fillets)
• 6 tbsp olive oil
• 20 ml balsamic vinegar
• salt and pepper
• 10 g flour

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes

Heat the beetroot juice and stock (you can also use half vegetable and half beef stock) separately. Meanwhile, peel and finely chop the onion and garlic. Heat 3 tablespoons of oil in a saucepan and sauté the onions. Add the garlic, followed immediately by the rice, and let it become translucent. Add the beetroot salad. Stir well! Gradually add the hot beetroot juice, ladleful by ladleful. Each time the liquid has almost been absorbed by the rice. When only half the juice remains, mix with the wine and heat gently again. Continue adding to the risotto, ladleful at a time, waiting each time until the liquid has almost been absorbed. Preheat the oven to 200°C (top/bottom heat). Season the fish with salt and pepper, flour it, and sear briefly on both sides in 3 tablespoons of olive oil. Then place it in the oven for a few minutes to finish cooking. Meanwhile, add the juice, then the stock, to the risotto. Towards the end of the cooking time, add the balsamic vinegar. When the risotto is cooked but still firm to the bite, grate the freshly grated Parmesan cheese over it and stir in. Season with salt and pepper. Serve, place the fish fillets on top, and top with a little more Parmesan.