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Roasted gilt-head bream with herb risotto

Name: Roasted gilt-head bream with herb risotto
Yield: 4
Cuisine: European, German
Ingredients: 75 g butter; 20 g parsley; 15 g thyme; 15 g basil; 2 units shallots; 2 clove garlic; 2 tbsp olive oil; 250 g risotto rice; 100 ml white wine; 750 ml vegetable stock; 50 g Parmesan (block); 1 pinch salt; 1 pinch pepper (ground); 600 g gilt-head bream (ready to cook); 12 sprig thyme; 12 sprig rosemary; 1 tsp salt; 1 pinch pepper (ground); 4 tbsp olive oil; 300 g cherry tomatoes; 3 tbsp raw cane sugar; 1 units lemon

1hr 30min.

easy

pescetarian

Ingredients

4 Servings

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)
1 units lemon
6 tbsp olive oil
20 g parsley
2 pinch pepper (ground)
3 tbsp raw cane sugar
250 g risotto rice
12 sprig rosemary
1 pinch salt
1 tsp salt
2 units shallots
12 sprig thyme
15 g thyme
750 ml vegetable stock
100 ml white wine

European, German

fish & seafood

milk, sulphur dioxide/sulphites, fish

alcohol, histamine, lactose, sugar

hand blender, deep universal tray, universal tray, lemon squeezer

Method

Make the herb butter
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 steam oven
Preheat the BORA X BO to 100 °C / 100%.

Cook the shallots
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 units shallots, 2 clove garlic, 2 tbsp olive oil

Make the risotto
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 pepper (ground)

Prepare the bream
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 steam oven
Preheat the BORA X BO to 200 °C / -100%.

Roast the bream
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 pepper (ground), 4 tbsp olive oil

Glaze the tomatoes
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

Finishing touches
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 units lemon