John Myers
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Loach and Risotto with Tomato Confit
The perfect loach and risotto with tomato confit recipe with a picture and simple step-by-step instructions.
For the fish
- 300 g Loewe fillet
- 2 tbsp Flour
- 2 tsp Chopped mint
- 1 tsp Chopped dill
- 1 tsp Salt
- Black pepper from the mill
- 1 tsp Café de Paris spice
- 1 tbsp Olive oil
For the risotto
- 150 g Risotto rice
- 2 Pc. Diced shallot
- 2 tbsp Freshly grated Parmesan
- Vegetable broth
- 150 ml White wine
- Black pepper from the mill
- 1 tbsp Olive oil
For the confit
- 20 Pc. Cocktail tomatoes
- 0,5 Pc. Red onion, diced
- 1 cm Fresh ginger
- 2 Toes Chopped garlic
- 2 tsp Beet syrup
- 1 tbsp Tomato paste
- 3 Stalk Fresh smooth parsley
- 3 Stalk Basil
- 1 shot Red wine
- Salt
- Pepper from the grinder
- Lemon juice
- 1 tbsp Olive oil
- Peel the onions, shallots and garlic, dice finely. Peel the ginger, chop the mint and dill very finely. Pluck the parsley and basil, do not chop. Wash the fish fillets and pat dry. Grate the Parmesan and mix the cocktail tomatoes into quarters of the flour with the Cafe de Paris spice (alternatively some turmeric), salt, pepper, mint and dill and lightly flour the fish on both sides.
- In a saucepan, sauté the shallots in 1 tablespoon of olive oil, add rice and stir-fry for 1 minute. Add some broth and white wine and cook over medium heat, stirring constantly. Pour in the broth again and again. The consistency should be creamy but still slightly firm to the bite. Stir in the Parmesan and season with salt and pepper.
- While the rice is cooking, sauté the red onion and garlic in 1 tablespoon of olive oil. Add tomato paste and roast briefly. Press the ginger through a garlic press and add. Deglaze with red wine, stir in sugar beet syrup, add tomatoes, carefully fold in and let stand for 5 minutes on low heat. Just before serving, add the parsley and basil and season with lemon juice, salt and pepper.
- Fry the fish in a non-stick pan in 1 tablespoon of olive oil on both sides at not too high a heat until the desired cooking level is reached.
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