75 g Butter
300 g Cherry tomatoes (on the vine)
2 pinch Freshly ground pepper
2 clove, tsp Garlic
4 units Gilt-head bream (150 g each, ready to cook)
1 units Lemon
6 tbsp Olive oil
50 g Parmesan (block)
3 tbsp Raw cane sugar
250 g Risotto rice
12 sprig Rosemary
2 pinch Sea salt
50 g Seasonal herbs (e.g. wild garlic, basil, parsley)
2 units Shallots
12 sprig Thyme
750 ml Vegetable stock
100 ml White wine
Melt the butter in a pan. Wash the herbs and shake them dry. Finely chop or tear the leaves, add to the melted butter and purée to a smooth paste. Refrigerate until ready to be used.
Ingredients
75 g Butter, 50 g Seasonal herbs (e.g. wild garlic, basil, parsley)
Peel and finely dice the shallots and garlic. Place in the non-perforated tray with the oil and cook in the X BO (100°C/100% humidity) for about 3 minutes.
Ingredients
2 units Shallots, 2 clove, tsp Garlic, 2 tbsp Olive oil
Remove the tray and add the rice, white wine and vegetable stock. Without adjusting the X BO’s settings, steam the rice in it for 18–20 minutes until soft. Grate the Parmesan and stir into the risotto with the herb butter about 2 minutes before the end of the cooking time. Season the cooked risotto with salt and pepper and keep warm until you are ready to serve.
Ingredients
250 g Risotto rice, 100 ml White wine, 750 ml Vegetable stock, 50 g Parmesan (block), 1 pinch Sea salt, 1 pinch Freshly ground pepper
Wash the herbs and shake them dry. Wash the inside and outside of the gilthead bream, dab dry and stuff with 3 sprigs each of rosemary and thyme. Carefully score both sides of the fish fillets multiple times at approx. 2 cm intervals.
Ingredients
4 units Gilt-head bream (150 g each, ready to cook), 12 sprig Thyme, 12 sprig Rosemary
Season the outside of the gilthead bream with salt and pepper. Place on the universal tray and generously drizzle with olive oil. Insert the tray of fish into the X BO (200°C/-100% humidity) and roast for about 7 minutes.
Ingredients
1 pinch Sea salt, 1 pinch Freshly ground pepper, 4 tbsp Olive oil
Meanwhile, wash the tomatoes, roll in the sugar and divide into smaller vines without removing the stems. After roasting the gilthead bream for about 7 minutes, carefully turn it over, place the tomatoes next to it and return to the X BO for another 7 minutes.
Ingredients
300 g Cherry tomatoes (on the vine), 3 tbsp Raw cane sugar
Squeeze the lemon. To serve, plate up the risotto. Place a roast gilthead bream and a few tomatoes on top of each portion, drizzle with lemon juice and garnish with fresh herbs if desired.
Ingredients
1 units Lemon
1370.75
113.32 g
60.64 g
89.14 g
