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Fried sea bream on herb risotto

Name: Fried sea bream on herb risotto
Yield: 4
Cuisine: European, German
Ingredients: 75 g Butter; 20 g Parsley; 15 g Thyme; 15 g Basil; 2 piece 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; 600 g Gilt-head breams (ready to cook); 12 sprig Thyme; 12 sprig Rosemary; 1 tsp Salt; 1 pinch Pepper; 4 tbsp Olive oil; 300 g Cherry tomatoes; 3 tbsp Raw cane sugar; 1 piece Lemon

1hr 30min.

Easy

Pescetarian

Ingredients

4 Servings

15 g Basil
75 g Butter
300 g Cherry tomatoes
2 clove Garlic
600 g Gilt-head breams (ready to cook)
1 piece Lemon
6 tbsp Olive oil
50 g Parmesan (block)
20 g Parsley
2 pinch Pepper
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

European, German

Fish & seafood

Milk, Sulphur dioxide/sulphites, Fish

Alcohol, Histamine, Lactose, Sugar

hand blender, Deep universal tray, Universal tray, Lemon squeezer

Method

Prepare 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.
Place in the fridge until ready to use.
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 approx. 3 mins.
Ingredients
2 piece Shallots, 2 clove Garlic, 2 tbsp Olive oil

Make the risotto
Remove the deep universal tray and add the rice. Pour in white wine and vegetable stock. Steam the rice for 18-20 minutes until soft.
Grate the parmesan. Stir into the risotto together with the herb butter approx. 2 mins. 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

Prepare the bream
Wash the herbs and shake dry. Wash the sea bream inside and out, pat dry and stuff evenly with rosemary and thyme.
Carefully make several incisions on both sides, approx. 2 cm apart.
Ingredients
600 g Gilt-head breams (ready to cook), 12 sprig Thyme, 12 sprig Rosemary

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

Fry sea bream
Season the sea 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 approx. 7 mins.
Ingredients
1 tsp Salt, 1 pinch Pepper, 4 tbsp Olive oil

Glaze tomatoes
Wash the tomatoes, roll in sugar and divide into smaller panicles.
After approx. 7 mins. cooking time, carefully turn the giltheads, arrange the tomatoes next to them and fry for a further 7 mins.
Ingredients
300 g Cherry tomatoes, 3 tbsp Raw cane sugar

Finishing touches
Wash the lemon in hot water, dry and squeeze.
Distribute the risotto on plates and serve each with a fried gilthead.
Garnish with glazed tomatoes and drizzle with lemon juice.
Ingredients
1 piece Lemon