Sea Bream Fillet with Kroepoek Pine Nut Crust and Coconut Risotto with Asian Vegetables

Bring the broth to the boil. Heat the olive oil with butter in a second saucepan and sauté the onion, pepperoni and garlic. Add the risotto rice and sweat until the ingredients are translucent. Deglaze with the white wine and simmer until the alcohol has evaporated and boiled down. Now gradually add the broth. Only so much until the rice is just covered. Only after pouring when the liquid has been absorbed by the rice. This takes about 15-20 minutes.Finally, stir in coconut milk and Parmesan until it has melted. Remove the saucepan from the heat, stir in the piece of butter and let it rest for two minutes. Only then season to taste with salt and pepper.

For the crust, which can be prepared a few hours in advance, chop the rosemary and thyme and add to the butter at room temperature. Peel the garlic, cut into small pieces and also add to the butter mixture. Roast pine nuts, chop and mix with the mass. Season to taste with the juice of half a lime, tomato paste, sea salt and pepper. Let the whole thing stand (not in the fridge) and just before the crust comes on the fish, mix in the coarsely crumbled kroepoek and the oat flakes.

Wash and dab the already finished fish fillets and check for any remaining bones, pull if necessary. Preheat the oven to 160 °. Score the skin side four times at an angle and sear it in a greased pan for 2 minutes. Then apply the crust on the meat side and put the fish in the oven on a grid for 9-12 minutes.

Wash the Pak Choi and remove from the tuber. Sauté in a hot pan with oil and garlic until it collapses but is still crisp. Sprinkle with sugar and deglaze the soy sauce.