Contents
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Ingredients
For the risotto:
- 0,2 g Saffron threads
- 140 g Shallots
- 1 piece Clove of garlic
- 1,5 liter Vegetable stock
- 60 g Butter
- 380 g Arborio risotto rice
- White wine
- 50 g Parmesan
- Lemon juice
- Salt and pepper
- For the sea bass:
- 1,2 kilogram Sea bass fillet
- 1 piece Lemon
- 10 g Flour
- 20 g Clarified butter
- 10 g Butter
For the pesto:
- 85 g Dried tomatoes in oil
- 2 piece Garlic cloves
- 40 g Roasted pine nuts
- 45 g Grated Parmesan
- 25 g Tomato paste
- 50 Milliliters Oil from the drained tomatoes
- 2 tablespoon Balsamic vinegar
- Pepper
For the carrots:
- 600 g Carrots small
- 2 tablespoon Condensed milk
- 50 g Broth
- 2 tablespoon Sugar
- 2 tablespoon Butter
- Salt and pepper
Instructions
Risotto
- Gently grind the saffron threads between your fingertips and soak in 50 milliliters of lukewarm stock. Finely dice shallots and garlic and bring the stock to the boil in a saucepan. Heat 30 grams of butter in a saucepan, sauté shallots and garlic in it until translucent. Add rice and sauté briefly
- Deglaze with wine and reduce strongly. Pour in enough boiling stock to just cover the rice. Cook uncovered for 15-17 minutes.
- Gradually add the remaining hot stock, always stirring or swirling. Season with salt and pepper.
- Add the saffron and water 10 minutes before the end of the cooking time. Finally stir in the remaining butter, lemon juice and Parmesan. Let the risotto stand aside for 2 minutes.
Sea bass
- Cut the sea bass into 10 equal pieces, scratch the skin lightly with a knife, acidify, salt and lightly flour on the skin side. Let the clarified butter get hot and fry the fish on the skin side for about 2 minutes.
- Remove the pan from the heat, drain the fat, turn the fillet and add the butter. Let these melt and let the fish cook.
Pesto
- Drain the dried tomatoes and collect the oil. Mix the tomatoes, oil, garlic, pine nuts, Parmesan, tomato paste and balsamic vinegar with a hand blender and season
Carrots
- Wash the carrots, clean them lightly and sauté in a pan with butter. Bring the stock and the condensed milk to the boil with the sugar and then simmer gently. Finally season with salt and pepper.
Nutrition
Serving: 100gCalories: 98kcalCarbohydrates: 10.1gProtein: 2.7gFat: 5.2g