INGREDIENTS
200 g catfish fillet
wild broccoli
spring onion
2 cloves of garlic
1 cup risotto rice
handful of Parmesan cheese
Broccoli oil
butter
olive oil
salt, pepper
PREPARATION
Clean the rock fillet and cut the fatty fish flesh from the belly fold into small croutons. Fry the cubes in a non-stick pan over low heat, then dry on a kitchen crepe and immediately salt.
Place the catfish carcasses in cold water (approx. 0.75l) with salt and bay leaf and boil – this will be the stock for the risotto
Fry the broccoli in a pan in olive oil until soft, season with salt and pepper.
Fry the risotto rice in butter until lightly browned, add diced onion, and deglaze with white wine. Add the fish stock a few times until the desired consistency is reached. Finally, fold in the finely grated Parmesan cheese.
DRINKING RECOMMENDATION
DR. H. THANISCH RIESLING ALCOHOL-FREE - LINK
ST. ANTONY PINOT GRIS ALCOHOL-FREE - LINK