Recipes
Fried char with Styrian risotto
- 60 Min.Preparation time
- 4Portions
Fillet of char
- 8 fillets of char
- 1 TBSP of lemon juice
- salt, pepper from the pepper mill
- 3 TBSP white breadcrumbs
- olive oil for frying
Risotto
- 250 g risotto rice (round grain rice)
- 1/2 onion, finely chopped
- 50 g vegetables, cubed (e.g. carrots, courgettes)
- 1/16 l white wine
- 1/2 l vegetable stock
- 20 g Steirerkraft pumpkin seeds chopped
- 70 g grated parmesan
- 70 g butter
- 1 TBSP pumpkin seed oil
Turmeric sauce
- 1/2 onion, finely chopped
- 2 TBSP butter
- 1 garlic clove
- 1 TBSP turmeric
- 2 TBSP white wine
- 1/8 l fish stock
- 1/8 l cream
- corn flour for thickening
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Preparation
- 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.
- 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.
- 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.
Serving suggestion
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.
This is my tip
Any fillet of fish can be used for this dish; it doesn't necessarily have to be char.
Michaela Bloder, Steirerkraft Kernothek
Pumpkin seed oil Premium
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Fried char with Styrian risotto 
Difficulty level: medium
Fillet of char
Risotto
Turmeric sauce
Shop products online
Preparation
Serving suggestionCreate 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.
This is my tip Any fillet of fish can be used for this dish; it doesn't necessarily have to be char. Michaela Bloder, Steirerkraft Kernothek |