Halibut fillet on asparagus risotto

Ingredients for 4 servings:

• 1 kg asparagus, white
• 1 onion(s)
• 1 garlic clove(s)
• 4 tbsp olive oil
• 180 g rice, risotto
• 100 ml dry white wine
• 700 ml broth
• 1 lemon(s), the juice
• 1 tbsp crème fraîche
• 50 g Parmesan, freshly grated
• 4 fish fillet(s) (halibut fillets), without skin
• 40 g butter
• Salt
• pepper
• Chervil, fresh

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Wash and peel the asparagus, then cut into 2 cm long pieces. Peel the onion and garlic, finely dice, and sauté with the risotto rice in 2 tablespoons of olive oil. Deglaze with the white wine and bring to a boil. Gradually add the hot stock and cook the rice until soft. After about 10 minutes, add the asparagus pieces and cook until soft. Season with salt and pepper, add the lemon juice to taste, and stir in the crème fraîche and Parmesan cheese. Season the fish with salt and pepper and sear in 2 tablespoons of olive oil for about 2 minutes on each side. Add the butter and cook over medium heat for about 5 minutes until cooked through. Arrange the halibut fillets on top of the asparagus risotto and garnish with fresh chervil.