Crayfish Risotto with Sole Fillet Rolls and Lime and Mustard Sauce

Funds

1. For each of the two stocks, wash the soup greens, peel the celery and carrots, cut into large pieces, coarsely pluck the parsley, peel the onions and quarter them. Heat the rapeseed oil in a large saucepan. Add celery, carrots, parsley, onions, garlic, bay leaves and sauté. Also add the tomato paste and then the crayfish or sole carcasses.
2. Lightly roast everything while stirring constantly. After about 10–15 minutes, deglaze with wine and simmer for another 10–15 minutes until the alcohol has evaporated. Stir again and again in between.
3. Now add the fish stock from the sole and cook for at least 1 hour. Add salt, pepper and, for the crab stock, 1-2 teaspoons of crayfish paste for taste and color. Then the two stocks are poured separately through a sieve and set aside until the risotto is prepared.

Crayfish risotto

1. For the crayfish risotto, peel the shallots and cut into small cubes. Heat the oil in a saucepan and sweat the shallots in it. Add the risotto rice and lightly toast. Reduce the heat a little as the onions shouldn’t get too dark.
2. Deglaze with the white wine and simmer for several minutes. Stir the risotto again and again and don’t let it out of your sight. Now the crab stock is gradually poured in, stirring constantly, until the risotto has a firm but not too dry consistency.
3. Chop the crayfish, chives and sun-dried tomatoes and add to the risotto for the last two minutes. Keep stirring the risotto. Add the Parmesan and butter, season with salt and pepper. At the end the risotto should be juicy and slightly firm to the bite.

Sole fillets

1. For the sole fillets, line the bamboo steamer with the green lettuce so that the fish does not stick to the bamboo mesh. Carefully spread a thin layer of horseradish cream on the inside of the individual sole fillets, salt on both sides, but only pepper on the inside because the red berry pepper comes over the sole at the end.
2. Then roll up the sole fillets and sort them by size. The thinner fillets go up into the steamer and the thicker ones go down.
3. Fill a saucepan about one third with the fish stock and bring to the boil. Place the bamboo steamer on the pan and steam the fish fillets for about 8-12 minutes, depending on the thickness of the fish. Serve the fish with the risotto and sprinkle with red berry pepper.

Lime and mustard sauce

1. For the lime and mustard sauce, bring the fish stock to the boil with the cream, add the juice of a lime, the honey and the martini and let everything boil until the alcohol has evaporated. Add the first teaspoons of mustard, season with salt and let the sauce reduce further.
2. At the end, season again with sugar, pepper, salt and lime zest and add a little mustard. Stir the cold butter into the sauce and assemble with the hand blender.
3. Decorate the lime and mustard sauce next to or around the fish so that every guest has the opportunity to try the fish for themselves.

Decoration

1. For the decoration, remove the stems from the rocket, pluck the basil leaves, peel the carrot and cut into thin strips with the peeler.
2. Fry everything in hot oil, remove and drain on kitchen paper. Mix the three components together. Put aside.
3. Caramelize the sugar in a saucepan, deglaze with the balsamic vinegar and add the honey tomatoes. Heat briefly until the skin bursts and then peel the skin off the tomatoes if possible. Salt lightly and finally pour warm over the risotto. Spread the fried three sorts over the risotto as a decoration.