Arctic char with Aquarello risotto and seasonal vegetables
Ingredients
- Tea brew with black tea
- fennel seeds
- coriander seeds
- bay leaves
- white wine
- vegetable stock
- 2 fillets per person char
- 150g risotto rice
- 1 shallot
- white wine
- vegetable stock
- Hokkaido pumpkin
Preparation
Dry roast the spices, bring to the boil briefly with the white wine and add a dash of vegetable stock.
Steam the filleted char in the spiced tea.
Sauté the risotto with the shallots until translucent, deglaze with white wine and then gradually pour in the vegetable stock until it is cooked through, then slowly stir in the pieces of cold butter and finally flavour with Parmesan.
Cut the Hokkaido pumpkin into even pieces and sauté in a pan with a little olive oil, lightly caramelise with sugar and finish cooking over a low heat.
Das Attersee wishes you good luck
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dasattersee.at
