John Myers
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Ski Fillet on Mustard Risotto
The perfect ski fillet on mustard risotto recipe with a picture and simple step-by-step instructions.
Mustard risotto
- 1 Red Onion, finely diced
- 2 Garlic cloves, finely chopped
- 2 tbsp Mustard seeds
- 250 g Carnaroli rice
- 100 ml White wine
- 1 l Vegetable stock, hot
- 2 tbsp Coarse, grainy mustard – NO sweet mustard
- 1 tbsp Dijon mustard
- 50 g Butter
- 30 g Freshly grated Parmesan
- Salt
- Olive oil
- 1 Lemon the juice and zest
Ski fillet
- 2 Ski fillets, approx. 150 g each
- Flour
- 1 disc Lemon
- 1 Clove of garlic, pressed
- 1 Sprig of thyme
- Olive oil
- 50 g Butter
Mustard risotto
- Heat a little olive oil in a saucepan, add the red onion and garlic, as well as the mustard seeds, sauté until the onion is translucent. Then add the rice and roast a little. Then deglaze with the white wine and let it simmer.
- Now always add so much hot vegetable stock that the rice is just covered and simmer over medium heat, not forgetting to stir. When the vegetable stock has simmered, repeat this over and over again. this takes about 18 minutes. The rice should still have a very light bite.
- Then stir in the grainy mustard and Dijon mustard, as well as the butter and Parmesan. Season to taste with salt and lemon juice, put the lid on and remove the heat completely and let it steep for another 5 minutes. Then fold in the lemon zest before serving.
Ski fillet
- Slightly scratch the skin of the skri fillet and roll the fillet with only the hasut side in the flour. Heat some oil in a pan and fry the skri fillet with the skin side in it over medium heat until crispy. Season the meat side with salt and pepper.
- When the skin is crispy, remove the heat completely, turn the fillet over, add the butter and the lemon wedges, garlic and thyme sprig and let the fillet simmer for 5 minutes.
finish
- Arrange the risotto on a plate and add the skri fillet skin side up.
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