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LOCATION: Recipes >> Rice >> Risotto 14

Print this Recipe    Risotto 14

Risotto with Char Fillet

2 Char 400-600 gr. (1 lb) each
herbs (basil, thyme, garlic)
olive oil
fish fumet

1 shallot
1 tbsp. butter
80 gr. (2 2/3 oz) risotto rice
200 ml (7 fl oz) vegetable stock
1 bunch of ramsons (wild garlic)
40 gr. (1 1/3 oz) mascarpone
balsamic vinegar

Fillet the char and pull out the bones with tweezers. Wrap the
fillets in kitchen foil, together with the plucked herbs and a
little olive oil. Lay them on a grid in a pan with the fish fumet
and poach.

Sweat the finely chopped shallot in the butter. Add the rice and
pour over the vegetable stock. Cook through, agitating constantly.
Puree the ramsons with the mascarpone in the blender and stir it
into the cooked risotto.

To arrange : Scoop the risotto onto flat plates and lay the char
fillets on top. Sprinkle a few drops of good balsamic vinegar and
olive oil over them and serve.

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