Cod fillet with wild herb mustard crust on tomato and vegetable risotto

Ingredients for 4 servings:

• 800 g fish fillet(s), cod back fillet
• 1 lemon(s)
• 200 g rice, risotto rice (Arborio)
• 1 ½ liters of fish stock (vegetable, chicken, or meat broth)
• 2 carrots
• 1 can of tomatoes, peeled
• oregano
• 125 ml white wine
• 2 egg yolks, for the herb crust
• ½ liter tomato(s), pureed or tomato juice
• 3 tsp breadcrumbs
• 3 tsp mustard (herb mustard)
• 1 stalk(s) celery
• ½ bunch of leeks
• 1 onion(s)
• 3 cloves garlic
• 10 g butter
• Sea salt
• Thyme
• Parsley
• pepper
• chili
• Sugar

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Briefly rinse the ready-to-cook fish, pat dry, season with salt, and sprinkle with lemon juice on all sides, then season with pepper. Finely dice approximately 100g of carrot, 100g of celery, one onion, and two garlic cloves and sauté with 1 tablespoon of butter. Add the rice and continue to roast over medium heat. Caution: Stir constantly with a flat spatula to prevent the rice from sticking. When the rice is translucent, deglaze with the white wine. Add herbs (oregano, thyme, or a ready-made Italian herb mix), approximately 1 teaspoon of sea salt, pepper, and a little chili powder. Add the stock in portions, stirring constantly. When the rice has absorbed the liquid, add more stock. After approximately 15 minutes, cut the leek into strips and add it along with the peeled tomatoes (roughly chopped), approximately 100ml of passata or tomato juice, and a generous pinch of sugar. Taste the rice frequently to check its consistency. It should be cooked through, meaning it should no longer have a hard core. If there is too little stock, simply use water or tomato juice. Preheat the oven to 150°C (300°F) and place the fish in a buttered, ovenproof dish. Bake in the oven for 15 minutes. Meanwhile, beat the egg yolk with 1-2 tablespoons of herb mustard (other mustards are fine to taste) and about 1-2 tablespoons of breadcrumbs to form a smooth paste. Brush the fish with the mustard paste and place under the grill for 3-5 minutes. Caution: It’s best to watch carefully, as it can burn quickly. When the crust is browning, remove and serve. Ideally, the risotto will be ready at the same time as the fish. Serve with chicory or lamb’s lettuce with a balsamic dressing.