John Myers
Contents
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Ingredients
- 350 g Cod fillet
- 3 tbsp Double-Handle flour, e.g. Wiener Griessler
- 1 Onion
- 1 Clove of garlic, if you like
- 550 ml Vegetable or chicken broth
- 1 tbsp Olive oil
- 1 tbsp + 2 tbsp butter
- 150 g Risotto rice
- 50 ml Noilly Prat, dry vermouth
- 2 tbsp Grated Italian hard cheese, e.g. Grana Padano
- Salt pepper
- Grated zest of 1/2 organic lemon
- 1 tbsp Lemon juice
- 0,5 bunch Dill
Instructions
- Bring the vegetable or chicken broth to the boil and keep it warm on the switched off hotplate.
- Peel the onion and garlic and chop finely. Heat the butter and olive oil in a saucepan and sauté while stirring for about 2 minutes. Add rice and cook with it. Deglaze with vermouth and reduce greatly.
- Pour in about 1/3 of the broth and reduce over medium heat while stirring until the rice has absorbed the liquid. Repeat this process two or three more times with the rest of the broth, so that the risotto cooks for a total of 20 minutes and the rice grains still have a light bite.
- In the meantime, wash the fish fillet, pat dry, cut into two pieces and drizzle with a little lemon juice, salt and pepper. Heat 2 tbsp butter in a pan. Turn the fish fillets in the flour (Viennese semolina) and fry them in the hot butter on both sides for about 2-3 minutes.
- Wash dill, shake dry and finely chop.
- Mix the cheese with the risotto and season with salt, pepper, lemon zest and juice. If the risotto is too firm, stir in a little more stock if necessary.
- Spread the risotto on plates, sprinkle with dill and, if necessary, sprinkle some grated Parmesan on top and serve the fried fish on top.
- Serve garnished with dill and lemon zest.
- Mixed lettuce tastes good with it.
Nutrition
Serving: 100gCalories: 179kcalCarbohydrates: 21.3gProtein: 11.5gFat: 5.1g
