Refined zander fillet with saffron risotto and peas

Ingredients for 4 servings:

• 40 g butter
• 250 g risotto rice
• 0.2 g saffron powder or saffron threads
• 500 ml vegetable stock
• 2 tbsp Parmesan, freshly grated
• 8 zander fillets, 80 g each
• 40 g butter
• 2 tbsp shallot(s), diced
• 200 ml fish stock
• 1 large spring onion(s)
• 240 g peas, blanched
• 1 tbsp butter
• salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

ideal for guests

For the risotto, melt butter in a saucepan, sauté rice, and add saffron powder or threads. Pour in the vegetable stock, season with salt, and simmer over low heat for about 15 minutes. Do not stir the rice, or it will become mushy! Rinse the zander fillets under cold running water and pat dry. Heat the butter, then sauté the diced shallots. Add the fish fillet, pour in the fish stock, and let it cook for about 5 minutes. Now peel and wash the onions, finely slice them, and sauté them in butter with the peas. Season with salt and pepper. Mix the saffron risotto with Parmesan cheese and serve with the zander fillet and green peas.