2024 Riesling dry

Ingredients

• 600 gZander fillets with skin
• 300 gRisotto rice (Carnaroli or Arborio)
• 2 piecesShallots
• 850 mlVegetable stock
• 100 mlDry white wine
• 1 pieceOrganic lemon (zest and juice)
• 60 gCold butter
• 50 gFreshly grated Parmesan
• 3 tbspOlive oil
• 1 pinchSalt
• 1 pinchWhite pepper
• 2 sprigsFresh thyme

Preparation

1. 1Finely dice the shallots and sauté them in a pot with 1 tbsp of olive oil until translucent.
2. 2Add the risotto rice and stir until the grains are coated with a film of oil.
3. 3Deglaze with white wine and stir until almost completely evaporated.
4. 4Gradually add the warm vegetable stock, stirring regularly so that the starch is released and the risotto becomes creamy.
5. 5After about 18 to 20 minutes, the rice should be al dente and the consistency creamy.
6. 6In the meantime, pat the zander fillets dry, lightly score the skin side several times, and season with salt.
7. 7Heat the remaining olive oil in a pan and fry the fillets skin-side down over medium heat for approx. 5 minutes until crispy.
8. 8Add the thyme sprigs, briefly flip the fish, and remove the pan from the heat immediately.
9. 9Once off the heat, stir in the cold butter, Parmesan, lemon zest, and a splash of lemon juice to refine the risotto.
10. 10Arrange the risotto on shallow plates and place the zander fillet on top, skin-side up.