for 4 person

Venere rice

1 tbsp	olive oil
1	carrot, diced
125 g	Venere rice
½ dl	champagne
3 dl	vegetable bouillon, hot

Poaching

1	shallot, finely chopped
1	garlic clove, finely pressed
1 tbsp	butter
1 dl	champagne
1 dl	fish bouillon
400 g	Royal cod fillets (MSC), skin removed, in four pieces
¼ tsp	salt
a little	white pepper

Sauce

40 g	butter, cut into cubes
1 sachet	saffron
	salt and pepper to taste

How it's done

Venere rice

Heat the oil in a pan. Add the carrots and sauté for approx. 2 mins. Add the rice, cook while stirring until translucent. Pour in the champagne and reduce completely. Add the bouillon little by little to the rice, stirring frequently, ensuring that the rice is covered with a small amount of liquid at all times. Simmer for approx. 35 mins. until the rice is creamy and al dente.

Poaching

Sauté the shallot and garlic in butter in a wide-bottomed pan. Pour in the champagne and stock, bring to the boil, season the fish and add to the liquid. Remove the pan from the heat, cover and allow the fish to infuse (poach) for approx. 8 mins. Lift the fish from the liquid, cover and keep warm.

Sauce

Reduce the liquid to approx. 3 tablespoons, remove the pan from the heat and add the butter in batches, stirring with a whisk. Return the pan to the hob a few times to barely warm the sauce; it must not boil. Stir until the sauce is creamy, season. Serve the fish and Venere rice on a pre-warmed plate, drizzle the sauce over the fillets.

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