Chicory and grain risotto with red snapper

Total: 1 hr 15 min. | Active: 1 hr 15 min.

Ingredients

for 4 person

Risotto
1 tbsp butter
red onion, finely chopped
garlic clove, finely chopped
300 g barley risotto
1 dl white wine
organic orange
2 sprig rosemary, finely chopped
9 dl water
500 g red chicory, cut into thin slices
2 tsp salt
120 g Manchego, finely grated
1 tbsp butter
  salt and pepper to taste
Fish
2 tbsp clarified butter
2 sprig rosemary
fish fillets (e.g. red snapper), each approx. 300 g
½ tsp salt
a little  pepper

How it's done

Risotto

Heat the butter in a pan. Sauté the onion and garlic for approx. 3 mins. Add the grain and sauté until translucent, stirring constantly. Pour in the wine and reduce almost completely. Stir in the orange zest and rosemary. Gradually add the chicory, water and salt, stirring frequently, ensuring that the grain is covered with a small amount of liquid at all times. Simmer for approx. 1 hr. until al dente. Stir in the cheese and butter, season.

Fish

Heat the clarified butter in a frying pan. Add the rosemary. Season the fish, fry for approx. 2 mins. on each side. Pour in the reserved orange juice, reduce for approx. 2 mins., serve the fish and sauce with the grain risotto.

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