ചെറി ടൊമാറ്റോ പെസ്റ്റോയും മഞ്ഞ ടേണിപ്പും ഉള്ള കുങ്കുമപ്പൂ റിസോട്ടോയിൽ ലൂപ്പ് ഡി മെർ

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.

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.

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

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.