1. Use tweezers to remove the bones from the char. Season with lemon juice, salt and pepper and dip into the breadcrumbs. Heat olive oil in a pan and fry the fillets on both sides in the oil.
2. Melt 40g butter. Sweat the onions, vegetable cubes and pumpkin seeds in the butter. Add the rice and white wine. Stirring constantly, cook on a low heat until the rice is al dente. Continue adding vegetable stock to the risotto every now and then. Season with salt and pepper and then stir in the remaining butter, parmesan and pumpkin seed oil.
3. Sweat finely chopped onions in butter. Add crushed garlic. Stir in turmeric powder. Deglaze with white wine and fish stock. Add cream and reduce. Mix until foamy and thicken sauce with cornflour, if necessary.
Any fillet of fish can be used for this dish; it doesn’t necessarily have to be char.
Create small dumpling shapes from the risotto mixture. Place on a plate and arrange with fillet of char and sauce. Drizzle with some Steirerkraft Styrian pumpkin seed oil P.G.D. for decoration.Print recipe
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