Monkfish Sous Vide with Saffron Risotto and Chorizo ​​(Jan Kralitschka)

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.)