Crispy Char on Parmesan Risotto and Orange Sauce

Cross Char | Rock the TasteWinter is finally here and we can’t wait to get our boards, drive to the mountains and shred the snow. But we have to wait a few days till  it will happen so first of all, today we move on with our Christmas Menu. As second course or entree we decided to show off a cross char, that shines out with it’s delicious cross skin. The Risotto plays a fine but simple supporting role. The cross skin is not just a perfect taste for your mouth but also looks fantastic and you know that you eat with your eyes first! But the Risotto as well is nothing to sneeze at. Because it will be super creamy through the parmesan and the whitewine with the fruity orangesauce… Enjoyment!

For everyone who doesn’t like meat, this course can be your main course as well, just double the amounts and you should have a nice main course with fish.

Cross Char | Rock the Taste

Cripsy Char on Risotto and Orangesauce
Personen: 4
Vorbereitungszeit
30 min
Kochzeit
30 min
Gesamtzeit
45 min
Vorbereitungszeit
30 min
Kochzeit
30 min
Gesamtzeit
45 min
Zutaten
  1. 4 Fillets of Char with Skin
  2. 250g Risotto Rice
  3. 200ml Whitewine
  4. 200ml Stock
  5. 50g Butter
  6. 50g Parmesan
  7. 4 Oranges
  8. 100ml Orangejuice
  9. 30g Sugar
  10. Jam Sugar
  11. Salt
  12. Pepper
  13. Prise Zimt
  14. Sea Salt
Risotto
  1. Braise half of an onion in a pot
  2. Give in the rice braise it a little and deglaze it with the half of the wine.
  3. Let it simmer on the lowest heat with closed cover.
  4. Stir it regularly and give in wine when the rice becomes dry. When the wine is empty use the stock instead. Go on with that procedure for 30 minutes.
  5. Now give in the Parmesan and the butter and your done.
Orange Sauce
  1. Braise a quarter of an onion in some butter
  2. Give in the orange pieces and deglaze them with the wine and the juice. Give in the sugar and cinnamon and let it simmer on a low heat for 10 minutes.
  3. If the sauce is too fluid give in some jam sugar.
Fish
  1. In the meantime dry the fish with some kitchen paper.
  2. Cut two times into the skin.
  3. Heat some Butter in a pan.
  4. Give in the fish and braise it on the skin side till it's golden and cross.
  5. Now take of the pan, turn the fish and let it rest for a few minutes.
Serving
  1. Create a small mountain made of risotto
  2. Pour the orange sauce around it to create kind of an orange lake with and a risotto island.
  3. Put the fish on top and sprinkle some sea salt on top. Serve it while it's hot!
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