50 g Parmesan (block)
15 g basil
75 g butter
300 g cherry tomatoes
2 clove garlic
600 g gilt-head bream (ready to cook)
2 pinch ground pepper
1 piece lemon
6 tbsp olive oil
20 g parsley
3 tbsp raw cane sugar
250 g risotto rice
12 sprig rosemary
1 pinch salt
1 tsp salt
2 piece shallots
12 sprig thyme
15 g thyme
750 ml vegetable stock
100 ml white wine
Melt the butter in a pan over a medium heat. Wash the herbs and shake dry. Place the melted butter and herbs in a tall container and blend to a fine paste.
Refrigerate until needed.
Ingredients
75 g butter, 20 g parsley, 15 g thyme, 15 g basil
Preheat the BORA X BO to 100 °C / 100%.
Peel and finely chop the shallots and garlic. Place on a deep universal tray with oil.
As soon as the BORA X BO has heated up, place the food in the centre and cook for about 3 minutes.
Ingredients
2 piece shallots, 2 clove garlic, 2 tbsp olive oil
Take the deep universal tray out of the oven and add the rice. Pour in white wine and vegetable stock. Steam the rice for 18 to 20 minutes until soft.
Grate the Parmesan. Stir into the risotto with the herb butter about 2 minutes before the end of the cooking time. Season the risotto with salt and pepper and keep warm until ready to serve.
Ingredients
250 g risotto rice, 100 ml white wine, 750 ml vegetable stock, 50 g Parmesan (block), 1 pinch salt, 1 pinch ground pepper
Wash the herbs and shake dry. Wash the bream inside and out, pat dry and stuff evenly with rosemary and thyme.
Carefully make several incisions on both sides, about 2 cm apart.
Ingredients
600 g gilt-head bream (ready to cook), 12 sprig thyme, 12 sprig rosemary
Preheat the BORA X BO to 200 °C / -100%.
Season the bream with salt and pepper. Place on a universal tray and drizzle with oil.
As soon as the BORA X BO has heated up, place the food in the centre and fry for about 7 minutes.
Ingredients
1 tsp salt, 1 pinch ground pepper, 4 tbsp olive oil
Wash the tomatoes, roll them in sugar and divide into smaller panicles.
After about 7 minutes of cooking time, carefully turn the bream over, place the tomatoes around them and fry for a further 7 minutes.
Ingredients
300 g cherry tomatoes, 3 tbsp raw cane sugar
Wash the lemon in hot water, dry and squeeze.
Plate up the risotto and top each serving with a roasted bream.
Garnish with glazed tomatoes and drizzle with lemon juice.
Ingredients
1 piece lemon
1154
73.36 g
54.33 g
88.05 g
