Pike Perch Fillet with Risotto and Lemongrass Sauce

Rating: 3.6667 / 5.00 (33 Votes)

Total time: 45 min

Servings: 4.0 (servings)

For the risotto:

For the lemongrass sauce:

For the walleye:


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.

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