John Myers
Contents
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Ingredients
- 2 Fresh sea bream
- 150 g Arborio risotto rice
- 400 ml Vegetable stock
- 50 g Parmesan
- 1 El Butter
- 0,5 Onion
- 20 g Butter
- 1 hand Wild garlic fresh
- 1 shot Noilly Prat
- Salt and pepper
Instructions
- Wash and fillet the sea bream. Cut the onion into small cubes and sweat a little in the butter. Blanch the wild garlic and then puree.
- Let the vegetable stock get hot. Add the rice to the onions and sweat, then deglaze with the wine and let it boil down.
- Now slowly add the hot broth and stir constantly until everything is used up. After about 18 minutes add the wild garlic and butter, then fold in the grated Parmesan. Season if necessary.
- Season the sea bream fillets with salt and pepper and fry them in a little oil, first on the skin side, then briefly on the other side.
Nutrition
Serving: 100gCalories: 178kcalCarbohydrates: 18.6gProtein: 5.2gFat: 9.1g
