Sage risotto with sole

Sage risotto with sole

Total: 45 min. | Active: 45 min.
Nutritional value / person: 609 kcal
, Fat: 21 g
, Carbohydrate: 72 g
, Protein: 23 g

Ingredients

4 person

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

2 tbsp olive oil with lemon
1 bunch sage

Risotto

1 tbsp olive oil with lemon
300 g risotto rice (e.g. Carnaroli)
2 dl white wine
7 dl chicken bouillon, hot
100 g frozen chestnut puree, defrosted
1 dl water, hot
20 g butter
salt and pepper to taste

Fish

1 tbsp olive oil with lemon
2 sole (MSC) (each approx. 350 g), ready to cook
¾ tsp salt
a little pepper

Salad

50 g baby lettuce
10 g Micro Greens
½ tbsp olive oil with lemon
2 pinch salt
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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.

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