For the risotto, heat the oil and butter in a large saucepan. Peel and finely chop the onion and garlic. Clean and finely chop the celery and fennel. Put the vegetables, onion and garlic with the fennel seeds in the saucepan and cook for 15 minutes. Add the risotto rice and let it glaze for 1 minute. Deglaze with wine and simmer.

Now add the chicken broth step by step and let it simmer again and again. Important: stir, stir, stir. Salt and pepper everything carefully, add the finely chopped chilli pepper, freshly grated Parmesan and butter towards the end. Finally, drizzle the juice of a lemon over it. Garnish with the ricotta and the fennel greens.

Salt and pepper the fish and fry for about 2 minutes on each side. Now warm the pan with the lid in the oven preheated to 100 ° C.

For the sauce, peel and dice the shallot and fry in salted butter until translucent. Deglaze with the white wine, add the crème fraîche and season with salt and pepper. Then add the cognac (carefully so that it doesn't get too much). Let the sauce thicken a little. Now add the halved cocktail tomatoes, carefully add sugar and finally season with saffron.