for 4 person

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

How it's done

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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