Haddock fillet with spinach, tomato quarters and risotto

Ingredients for 2 servings:

• 400 g fish fillet(s) (haddock)
• 2 tbsp breadcrumbs
• 250 g leaf spinach, frozen
• 2 shallots, finely chopped
• 2 tomatoes
• 2 tbsp pine nuts
• 1 cup rice (risotto rice)
• 1 carrot(s), very finely diced
• 10 leaves of wild garlic, finely chopped
• 300 ml chicken broth
• 100 ml cream
• 2 tbsp rapeseed oil with butter flavor
• butter
• salt and pepper
• Nutmeg, freshly grated
• Sugar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Melt 1 tablespoon of butter in a saucepan and sauté the finely chopped shallot until translucent. Add the rice and sauté, stirring well. Pour in half of the stock and cook the rice at a gentle simmer. Stir frequently and add a little more stock if it becomes too dry. After about 20 minutes, the rice will have absorbed all the liquid and is cooked. Now stir in the diced carrots and cook for 3-5 minutes until al dente. Finally, stir in the wild garlic. A little salt and pepper is not necessary, as the stock will provide all that. Roast the pine nuts in a non-stick pan over low heat without any fat until they are light brown. Be careful not to burn them and turn black. Sauté the finely chopped shallot in 1 tablespoon of butter until translucent, add the thawed spinach and stir until completely thawed. Pour in the cream and simmer the spinach over low heat until tender. Stir occasionally and season with pepper, salt, a pinch of sugar, and a little nutmeg. Peel, deseed, and quarter the tomatoes and heat in 1 tablespoon of oil, but do not boil. Add a little salt. Remove any remaining bones from the fish fillet, cut into portions, and bread the skin-side down. Heat 1 tablespoon each of butter and rapeseed oil in a pan, briefly sear the breaded side, then reduce the heat to medium. After 3-4 minutes, turn the fillets over and let them simmer on the open fire until tender. Finally, season with a touch of sugar, pepper, and salt. Place the fish fillets in the center of the plate and arrange the spinach, tomato quarters, and rice decoratively around the edges. Scatter the pine nuts over the fish fillets.