Handschlag Cuvée Weiss Asselheim dry

Ingredients

• 600 gZander fillet with skin
• 300 gArborio risotto rice
• 2 piecesShallots
• 1 pieceGarlic clove
• 900 mlVegetable stock
• 1 pieceOrganic lemon
• 40 gCold butter
• 50 gFreshly grated Parmesan
• 3 tbspOlive oil
• 1 tspSalt
• 0,5 tspBlack pepper
• 2 piecesThyme sprigs

Preparation

1. 1Heat the vegetable stock in a pot and keep it warm over low heat.
2. 2Finely dice the shallots and garlic, then sauté them in a pot with 1 tbsp of olive oil until translucent.
3. 3Add the rice and fry briefly until glossy, then deglaze with a little stock.
4. 4Gradually add the remaining stock while stirring constantly, until the rice has absorbed the liquid.
5. 5Prepare the zander fillet, score the skin, and season the fish with salt and pepper.
6. 6Heat the remaining oil in a pan and sear the zander on the skin side over medium heat for about 4 minutes until crispy.
7. 7Turn the fish briefly and remove the pan from the heat. Stir the butter, Parmesan, and lemon zest into the risotto.
8. 8Season the risotto with lemon juice to taste, arrange on plates, and place the fillet on top.