John Myers
Pikeperch Fillet with Pistachio Risotto
The perfect pikeperch fillet with pistachio risotto recipe with a picture and simple step-by-step instructions.
- 2 Pikeperch fillet à 100 g, with skin
- 150 g Risotto rice
- 1 Untreated orange
- 1 Onion
- 1 Clove of garlic
- 30 g Pistachio nuts, unsalted
- 50 g Parmesan
- 600 g Vegetable stock
- 75 ml White wine
- 1 tsp Fennel seeds
- 1 Vanilla pod
- Olive oil
- Chilli salt, from the mill
- Black pepper from the mill
- Heat the stock in a saucepan. Peel the onion and finely chop. Heat the olive oil in a saucepan, sweat the onions in it, add the rice, deglaze with the white wine and let the whole thing boil down. Then pour the hot stock on the risotto so that the rice is covered. Repeat this process, stirring constantly, until the rice has a creamy consistency.
- Peel off the garlic clove, chop finely and cut open the vanilla pod lengthways and scrape out the pulp. Rub the peel of the orange, grate the fennel seeds and grate the Parmesan. Roughly chop the pistachios and add to the risotto with the vanilla, fennel seeds, Parmesan and orange peel. Stir in the butter and season with the chilli salt.
- Wash the pikeperch fillets and pat dry. Heat olive oil in a pan and fry the fillets on both sides. Just before serving, drizzle the fish with a little olive oil and season with salt and pepper.
- Arrange the pikeperch fillets with the risotto on plates and serve.
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