Pike Perch Fillet with Risotto and Lemongrass Sauce

For the zander fillet with risotto and lemongrass sauce, first season the fish fillets with sea salt and sauté in olive oil and butter. The pike-perch is cooked very quickly (about 4 minutes), so that all other side dishes can already be served hot.

For the risotto, finely dice the shallot and garlic. Melt the fat in the saucepan and sauté all the vegetables and the long-grain rice. Deglaze with the Riesling and fill up with hot chicken soup. The risotto cooks for about 20 minutes on low heat. Finally season with salt and finish with Parmesan cheese and whipped cream. Please bring to the table quickly, otherwise it will be too soft.

For lemongrass sauce, clean and cut the vegetables. In a saucepan, sauté the vegetables in olive oil. Season with salt and sugar. Deglaze with Riesling, coconut extract, orange juice and pineapple juice and reduce.

Later add carrot juice and chicken soup. Bring to a boil, reduce temperature and simmer with lid on until soft, about 40 minutes. Add the whipped cream and continue cooking without the lid for another 20 minutes. Blend lightly with a hand blender. Strain through a fine sieve.

Check consistency. Cook a little more if necessary. Add the lime oil and butter and beat with a hand mixer. Season to taste with salt, sugar and lime juice.

Put the risotto in a deep plate, pour the foamed lemongrass sauce over it and put the fried fish on top. The pike perch fillet with riso

Preparation Tip:

As a garnish, fresh figs, for example, go well with the pike-perch fillet with risotto and lemongrass sauce.

Related Recipes:

Pumpkin Pike-Perch FilletCut the pike-perch fillet into pieces about 6 cm long, salt, pepper and sprinkle with lemon juice. Turn in... Lemon Pike Perch in Foam Sauce with Potato CakesPike perch: mix sauerkraut with grated lemon. Season fillets with pepper, season with salt, turn first in... Fish in Foil with Olive PolentaFor the fish in foil with olive polenta preheat oven to 150 °C convection. Wash fish fillet and pat dry well... Baked Risotto BallsFry the risotto rice with the dried porcini mushrooms without adding fat. Deglaze with white wine and add... Branzino in the Salt Crust Italian StyleFor the branzino in the salt crust Italian style, remove the branzino from the gills and wash well inside. Cut... Fillet WellingtonThis fillet wrapped in puff pastry is dedicated to Arthur Wellesley, Duke of Wellington (1769 to 1852), the... Pike StockRemove pike and set fillets aside for further use. Treat pike carcasses as in fish stock recipe, then add root... Sea Bass in the Salt Crust(*) Is given for two people, but may well offer for three or possibly four people, each according to size... Raw Fish Salad with Coconut MilkMeat, vegetables, fish – the ingredients for a complete meal – are often served in Asia as a leaf... Fish Tacos with Mango Salsa, Lemon Cream and Cajun RiceFor the fish tacos with mango salsa, lemon cream and Cajun rice, first mix all the spices for the fish fillets...