Cauliflower risotto with fish
Tags:
gluten-free
Description
Fish and cauliflower harmonise perfectly. But simply prepared in the classic way is somehow boring! You need a little pep! We add a little variety to both ingredients by putting the fish on a bed of risotto. But before that, the onion and green asparagus join the cauliflower. Everything is chopped and then rounded off with a dash of white wine and dried tomatoes - the beetroot provides the colour highlight. The result is nicely arranged on the plate and garnished with the fish on top. This is not only visually but also tastily a poem!
Zutaten für
For the risotto
1
cauliflower
1
onion
10
Piece(s)
sun-dried tomatoes
5
Bar(s)
green asparagus
1
Handful
wild garlic
150
ml
vegetable stock
50
ml
beetroot juice
1
Splash(es)
white wine
1
Teaspoon(s)
starch (+ water to mix)
75
g
butter
50
g
parmesan
500
g
fish (to taste)
salt, pepper (to taste)
Preparation
Prepare the risotto
1
Finely chop onions, asparagus and dried tomatoes, chop wild garlic and grate Parmesan cheese. Preheat oven to 120°C convection.
2
Brown the fish in a pan on both sides and then let it stand in the preheated oven.
3
Heat about 2/3 of the butter in a pot. Meanwhile, chop the cauliflower florets and peeled cauliflower stem into pieces about the size of a grain of rice using a multi chopper.
4
Sauté the onion, green asparagus and cauliflower in the butter. After about 2-3 minutes, deglaze with a splash of white wine and add stock and beetroot juice. Add the dried tomatoes.
5
Simmer for a short time and then thicken with starch. Also add the remaining butter and grated Parmesan cheese. Season to taste with salt and pepper.
6
Remove the fish from the oven, season and serve together with the risotto.
Zutaten für
For the risotto
1
cauliflower
1
onion
10
Piece(s)
sun-dried tomatoes
5
Bar(s)
green asparagus
1
Handful
wild garlic
150
ml
vegetable stock
50
ml
beetroot juice
1
Splash(es)
white wine
1
Teaspoon(s)
starch (+ water to mix)
75
g
butter
50
g
parmesan
500
g
fish (to taste)
salt, pepper (to taste)
