Pan-fried Fish, Confit Byaldi, Risotto Verde and Saffron Hollandaise

For the fish:

1. Portion the fish fillet (e.g. cod / Skrei, ling, blue ling, redfish, etc.), wash, pat dry and remove any bones that may still be present. Salt a little on all sides and place in a colander.
2. Place the colander on a bowl so that any liquid can drip off. Keep the fillets in the refrigerator until frying. The early salting makes the surface of the fillets a little firmer and they don’t fall apart as quickly when frying.
3. Heat the olive oil and clarified butter in a large pan. Lightly mix the fillets all around (not on the skin side).
4. Sear the fillets on one side (skin side, if present) until it has detached from the bottom of the pan (shake test). Then turn the fillets, add half the garlic bulb and the herb sprigs to flavor the frying fat. Fry for another 2 minutes and then turn off the heat source. Drizzle with the flavored frying fat with a spoon more often.
5. Cover and leave to rest. The core of the fish should still be slightly glassy and juicy.

For the confit Byaldi:

1. Roast the peppers black all over on the gas stove or under the grill of the oven, remove and wrap in aluminum foil. When it cools, the black burned peel then easily detaches from the fruit. Clean, core and chop the peppers.
2. Fry the diced onion and the chopped hot peppers in a saucepan with a little olive oil. Add the bay leaf, stripped rosemary and plucked thyme, canned tomatoes, the peeled and crushed cloves of garlic and the chopped peppers and continue to simmer for about 20 minutes while stirring.
3. Season to taste with salt, a little pepper and a pinch of sugar. When everything is softly braised, use a food processor or hand blender to finely puree. Put the fine puree back into the pot and reduce to a thick mass while stirring constantly (Piperade). This takes about 45 minutes.
4. In the meantime, cut the tomatoes, aubergines and zucchini into evenly thin slices. Lightly oil a round, fireproof dish and line it with eggplant slices.
5. Spread the piperade evenly flat in the shape laid out. Put the vegetable slices together in packs of three (one each of aubergine, zucchini, tomato), place them upright in the piperade and cover the outer edge of the pan completely to form a rose. Add the sprigs of rosemary and thyme.
6. Make sure that the vegetable slices are very close to each other and that the entire pan is compact and dense. Finally, lightly press the vegetable slices into the piperade again with the flat of your hand so that the surface is even everywhere.
7. Cover the tin tightly and pre-cook in the oven at approx. 130 degrees for about 2-3 hours. Water vapor is created under the lid, which softens the vegetables. Remove the lid 15 minutes before serving and, with the grill switched on, brown the vegetables lightly. Brush with a little salsa verde and season with sea salt.

For the risotto verde:

1. Finely chop the onion and sauté in a saucepan with the rice and garlic clove in a little olive oil. Bring to the boil with the prosecco and half of the fish stock and stir well. Carefully season with salt.
2. Reduce the heat and cook the rice, stirring occasionally, until the core is still firm to the bite. If necessary, add more fish stock. When the rice is ready, it can be prevented from cooking by spreading it out on a baking sheet lined with baking paper and then cooling it down quickly. The risotto can then be warmed up and finalized at a later point in time.
3. Add the butter and Parmesan to the warm risotto rice and stir in carefully. Then add the green spinach sauce (see below) and stir in briefly until the risotto has turned a nice green color. Possibly add a little more liquid (stock, prosecco, or milk). The risotto should be more mushy than too firm.

For the green spinach sauce:

1. Pour boiling water over the spinach in a bowl and blanch for 30 seconds. The spinach takes on a strong green color. To maintain this, rinse the spinach immediately with ice-cold water while stirring. Squeeze out the cold spinach and puree it with the olive oil, a squeeze of lemon and the cold water. Season to taste with a little salt. Keep closed in the refrigerator until use.

For the saffron hollandaise:

1. Bring the fish stock with the saffron to the boil and let it steep for about 5 minutes. Let it cool down lukewarm and process the liquid with the hand blender until the saffron is completely crushed.
2. Beat the egg yolks over the water bath together with some stock until foamy. Gradually add the melted butter and the remaining fish stock and continue beating until the hollandaise has a thick, sauce-like consistency. Season with a little salt and a little pepper. Serve immediately.