Skrei on chanterelle risotto

Ingredients for 2 servings:

• 400 g fish fillet(s), (strip fillet)
• 2 tbsp butter
• 2 tbsp olive oil
• 200 g risotto rice
• 150 ml white wine
• 350 ml chicken broth
• 1 shallot(s)
• 2 garlic cloves
• 100 g chanterelles
• 2 tbsp butter
• 3 tbsp olive oil
• 2 tbsp Parmesan
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Fresh Skrei is available from January to April.

Cut the Skrei in half, season with salt and pepper. Finely dice the shallots and garlic. Clean and finely chop the chanterelle mushrooms. Heat the olive oil and 2 tablespoons of butter and sauté the shallots. When the shallots are translucent, add the risotto rice and garlic and sauté briefly. Deglaze with white wine, stir, and when the rice has absorbed the wine, add a few ladles of the preheated stock, stirring continuously. Continue until only half the stock remains. Add the butter and olive oil to a pan and sear the fish, skin-side up. Reduce the heat slightly and continue cooking for about 5 minutes. Meanwhile, continue preparing the risotto until the stock is used up. Place the Skrei, skin-side up, in an ovenproof dish and cook in a preheated oven at 180°C for about 5 minutes. Sauté the chanterelles in a little oil and add them to the risotto along with the butter and grated Parmesan cheese. Season with salt and pepper. Serve the risotto on warmed plates, top with the fish, and serve immediately.