John Myers
Ingredients for 4 servings:
- 200 g risotto rice
- 80 ml white wine
- 500 ml broth
- 1 onion(s)
- 1 clove(s) garlic
- 70 g butter
- 70 g Parmesan
- 3 tbsp herbs, finely chopped (parsley, basil, arugula, thyme)
- 600 g pike-perch fillet(s), ready to cook
- 2 sprigs rosemary
- 1 tbsp oil
- 20 basil leaves
- salt and pepper
- Oil for frying
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Peel and dice the onion and garlic. Sauté both in a pan with the butter. Add the risotto and sweat until translucent. Deglaze with white wine, allow to almost boil away, and top up with half of the stock. Simmer gently, stirring occasionally and adding a little more stock at a time. After about 18 minutes, add the finely chopped herbs and the Parmesan cheese. Portion the fish and fry in a pan with the oil and rosemary until crispy. Deep-fry the basil in 160°C hot oil (in a deep fryer or small saucepan) until no more bubbles appear and the basil has turned a nice dark green color; this takes about 30 seconds. Dry on kitchen paper and season with salt. To serve: Transfer the risotto to a deep plate, place the fish on top or on the side, and garnish with the fried basil. Enjoy!
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