John Myers
Contents
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Ingredients
- 6 Red mullet fillet
- 1 sprig Rosemary fresh
- 1 sprig Oregano
- 1 Garlic
- Olive oil for frying
- 100 g Carnaroli rice
- 100 ml White wine
- 1 Shallot
- 1 clove Garlic
- 1 tsp Butter
- 400 ml Poultry stock
- Salt and pepper
- 30 g Wild garlic fresh
- 20 g Grated Parmesan
- 20 g Cold butter
- 1 tbsp Extra virgin olive oil
Instructions
- For the risotto, cut the onion and garlic into small cubes and sauté in butter. Add the rice unwashed and sweat briefly, heat the stock.
- Deglaze the rice with the wine and let it boil down completely. Now add about 1/3 of the stock and let it boil down, stirring again and again. Gradually add the stock until the rice has a creamy consistency but is not overcooked. This takes about 18-20 minutes.
- Puree the wild garlic with a little olive oil in a blender.
- When the rice is ready, stir in the butter, Parmesan and wild garlic, season to taste and season.
- Wash the fish, season with salt and pepper. Put on a pan with oil and add the rosemary sprig, oregano and halved garlic to the pan.
- Let the oil get hot, then fry the fish on the skin side first, then turn off the stove and just let the fish steep.
- Arrange everything together!
Nutrition
Serving: 100gCalories: 172kcalCarbohydrates: 11.4gProtein: 5gFat: 10.7g
