Ingredients for 3-4 people

Ingredients for risotto with fish

1
cauliflower
1
onion
10
dried tomatoes
5 spears
asparagus
one hand full
wild garlic
200ml
vegetable stock
1 tsp
potato starch (+some water)
one shot
white wein
75g
butter
50g
parmesan cheese
500-600g
fish (e.g. salmon)
to taste
salt, pepper,...

Schritt für Schritt - Anleitung

Step 1

Finely chop onions, asparagus and dried tomatoes, chop wild garlic and grate parmesan finely. Preheat oven to 120°C circulating air.

Step 2

Brown the fish in a pan and then place it in the preheated oven.

Step 3

Heat 50g butter in a pot. Meanwhile, chop the cauliflower florets and the peeled cauliflower stem with the multichopper into approximately rice grain sized pieces.

Step 4

Sauté the onion, green asparagus and cauliflower in the butter. After about 2-3 minutes, deglaze with a dash of white wine and top up with stock. Add dried tomatoes.

Step 5

Let 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.

Step 6

Take the fish out of the oven, season if necessary and serve together with the risotto.