Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Sage
Risotto
Fish
Salad
How it's done
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Sage
Heat the oil in a non-stick frying pan. Add the sage, reduce the heat, fry gently until crispy. Remove, drain on kitchen paper.
Risotto
Heat the oil in a pan. Add the rice, sauté while stirring until the rice is translucent. Pour in the wine, reduce almost completely. Gradually add the stock to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is al dente. Mix the chestnut puree with the water, pour in, mix. Add the butter along with half of the sage, mix in, season.
Fish
Heat the oil in the same non-stick frying pan. Reduce the heat, season the fish, place in the pan, fry for approx. 3 mins. on each side.
Salad
Mix the salad leaves, micro greens, oil and the remainder of the sage in a bowl, season with salt.
To serve
Fillet the fish, serve with the risotto, arrange the salad on top.
How-tos
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