1. To make the horseradish foam, sweat the diced onions in butter until translucent, deglaze with white wine and reduce to half the volume. Pour on the fish stock and leave to simmer. Add the horseradish and finely blend the sauce with a hand blender. Before serving, substantially froth up the horseradish foam once more using the hand blender.
2. Gently sweat the onion in butter, add the risotto rice and leave to brown slightly. Deglaze with the white wine and then gradually add the vegetable stock. Boil down the liquid while stirring constantly and then pour on some of the stock. Continue the process until the risotto is cooked but still has a slight bite to it. Finally, add the scarlet runner beans and the Parmesan. Squeeze on lemon juice to taste and refine with the whipping cream. Fold in the pumpkin seed pesto before serving.
3. Clean the zander filets and, if necessary, remove the bones. Make several 3 mm deep incisions on the skin side to avoid the fillet curling inwards during the frying process. Dip the skin side in polenta and fry in olive oil until crispy. Shortly before the end of the cooking time, pour off any surplus oil and add the butter, garlic and sprigs of thyme. Season with salt, coriander and lemon juice. Turn over the fillets and coat with the liquid butter from the pan. This retains the deliciously refined flavour of the fillets.Print recipe
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