A wonderfully light summer dish that transports your taste buds to the North Sea coast. The finest pollock swirls with fennel and lemon in creamy risotto rice – if that doesn't give you wanderlust, you should definitely order another portion.
Ingredients for 2 people
- 150g risotto rice (e.g. Carnaroli)
- 500ml Pollock Fumet
- 1 small fennel bulb, finely diced
- 1 small onion, finely diced
- 1 clove of garlic, crushed
- 200g pollock fillet, roughly diced
- Zest and juice of ½ an organic lemon
- 30g butter or olive oil
- 1 shot of white wine (optional, if it fits)
- Salt, white pepper
- 1 tsp Royal Fish Sauce (for an extra dose of umami)
- Fresh dill or fennel fronds for garnish.
ZUBEREITUNG
- Heat butter or oil in a heavy pot, sauté the onion and fennel until translucent. Add the garlic and cook briefly.
- Stir in the risotto rice and sauté for 1–2 minutes until slightly translucent. If desired, deglaze with a splash of white wine.
- Now gradually add the warm pollock fumet. Stir well each time and wait until the liquid is absorbed before adding more.
- When the rice is al dente (after about 20 minutes), add the pollock fillet and let it cook through for 3-4 minutes. Stir in the lemon (zest and juice) and fish sauce. Season with salt and pepper.
- Place on plates and garnish with fresh dill or fennel fronds. A dollop of crème fraîche on top of each minced meat serving never hurts.