🍽️ Crispy Sea Bass on Creamy Risotto

Name: Crispy Sea Bass on Creamy Risotto
Total time: 30 min
Yield: 4 servings
Ingredients: 1 onion; 4 tbsp butter; 350 g risotto rice; 150 ml dry white wine; 800 ml vegetable broth; 1 bay leaf; 200 ml fish stock; 1 pinch saffron (ground); 100 ml whipping cream; 4 sea bass (approx. 140 g each); salt; pepper; 1 tbsp vegetable oil; 250 g crab meat; 40 g grated parmesan

850 kcal · 30 min · 4 servings

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Ingredients

1 onion
4 tbsp butter
350 g risotto rice
150 ml dry white wine
800 ml vegetable broth
1 bay leaf
200 ml fish stock
1 pinch saffron (ground)
100 ml whipping cream
4 sea bass (approx. 140 g each)
salt
pepper
1 tbsp vegetable oil
250 g crab meat
40 g grated parmesan

Instructions

1. Peel the onion and cut it into very small cubes.
2. Heat 2 tablespoons of butter in a pot and sauté the onion cubes until translucent.
3. Add the rice to the pot and let it sweat briefly with the onion.
4. Deglaze the rice with the wine and stir until the liquid has been absorbed by the rice.
5. Pour in enough broth to just cover the rice.
6. Let it simmer gently and stir occasionally.
7. Add the bay leaf to the pot.
8. Gradually add the remaining broth until the rice is cooked.
9. Let the rice cook for a total of about 15 to 20 minutes.
10. Heat the fish stock in a small pot and stir in the saffron.
11. Add the cream and bring the mixture to a boil.
12. Season the sauce with salt.
13. Rinse the fish briefly and pat it dry with a kitchen towel.
14. Season the fish with salt and pepper.
15. Heat oil in a non-stick pan.
16. Place the fish in the hot pan with the skin side down.
17. Fry the fish slowly for 3 to 4 minutes until golden brown.
18. Turn the fish once.
19. Remove the pan from the heat and let the fish rest briefly.
20. Add the crab meat and Parmesan to the finished risotto.
21. Let the ingredients heat through in the risotto.
22. Remove the bay leaf from the risotto.
23. Season the risotto with salt at the end.
24. Add the remaining butter to the fish sauce.
25. Whisk the sauce until frothy.
26. Divide the risotto among the plates.
27. Drizzle the sauce around the risotto.
28. Place the fish on top of the risotto.
29. Serve the dish immediately.

Nutrition per serving

kcal: 850
Protein: 65 g · Fett/Fat: 42 g · Carbs: 55 g