Saffron-pepperoncino-orange Risotto and Loup De Mer with Sage Breakfast

Peel and finely dice the shallots. Wash and clean the celery, remove threads if necessary and dice very finely. Wash and dry the organic orange with hot water, rub off the peel. Squeeze the orange. Set the juice aside. Finely grind the saffron in a mortar, mix with a little warm broth and set aside. This has to dissolve in water so that it can develop its essential oils.

Steam the shallots in the oil until translucent, add the celery and sauté briefly. Add the unwashed rice and cook until translucent while stirring. Pour in the wine and bring to the boil and simmer while stirring until the wine has almost evaporated. Add the hot broth, ladle at a time, and cook while stirring until the rice has absorbed the liquid. When half of the liquid is used up, add the saffron liquid, orange juice and zest. After about 30 minutes the risotto should be done, but still have a bit of bite. If the rice is still too firm, heat the rest of the broth and add it.

Mix the butter and Parmesan with the finished risotto, season with salt and pepper. Serve immediately.

Wash the fliets with cold water and dab on both sides. Sprinkle lightly with salt and lemon pepper.

Fry in a grill pan with olive oil on medium heat for about 4 minutes on each side. Serve immediately.

Heat the cocktail tomatoes at 180 degrees circulating air for 30 minutes, then serve as a garnish on the plate. Cut the lemon into slices and place 1 - 2 slices on each plate.

Heat the rapeseed oil in a saucepan to 180 degrees, then briefly deep-fry the sage leaves in it and then briefly drain on paper towels. Then decorate the Loup de Mer with it.