John Myers
Monkfish Sous Vide with Saffron Risotto and Chorizo (Jan Kralitschka)
The perfect monkfish sous vide with saffron risotto and chorizo (jan kralitschka) recipe with a picture and simple step-by-step instructions.
- 300 g Risotto rice
- 1 tsp Salt
- 2 Pc. Shallots chopped
- 1 Pc. Clove of garlic
- 2 Can Saffron powder
- 100 ml White wine
- 60 g Butter
- 40 g Grated Parmesan
- 4 Pc. Monkfish fillet
- Vegetable broth
- Carrots
- Rosemary
- Olive oil
- Chorizo sausage
- Choriizo oil
- First, sauté the shallots with the garlic in olive oil over medium heat. Then deglaze with the white wine and add the rice after about a minute. Sweat everything together and then deglaze with a little broth. Swirl the pan until the liquid is almost gone and then pour in a little more liquid again and again. As soon as the rice is bite and cooked, remove everything from the stove and stir in the butter and Parmesan.
- Trim the carrots (if there are stems) and cook them with sugar and salt so that they are still firm to the bite. Then seal the fish and carrots with a little olive oil and rosemary. In the meantime, fry the thin chorizo slices until crispy.
- Cook the fish and carrots sous vide, then remove the fish fillets from the bag and fry them in a hot pan with garlic, rosemary and salt. Then deglaze with a few splashes of white wine and serve. (Spread the chorizo oil around the rice.)
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