← All recipes

🍽️ Greenland Halibut Fillets on Truffle Risotto with Cauliflower

875 kcal · 30 min · 4 servings

Greenland Halibut Fillets on Truffle Risotto with Cauliflower Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Let the frozen halibut fillets thaw overnight in the refrigerator.
  2. 2. Wash the thawed fish and pat it dry with a kitchen towel.
  3. 3. Set the fish aside to let it reach room temperature.
  4. 4. Bring the vegetable broth to a boil in a pot and keep it warm.
  5. 5. Halve the onions and remove the skin.
  6. 6. Dice the onions finely.
  7. 7. Heat 1 tablespoon of oil in a pot.
  8. 8. Add the onions and sweat them while stirring for about 2 minutes until they are colorless.
  9. 9. Add the rice to the pot.
  10. 10. Toast the rice for about 1 to 2 minutes until the grains start to crackle quietly.
  11. 11. Deglaze the pot with wine.
  12. 12. Let the wine evaporate almost completely while stirring.
  13. 13. Pour in 1 to 2 ladles of the warm broth.
  14. 14. Season the mixture with a little salt.
  15. 15. Cook the risotto al dente for about 30 to 35 minutes, stirring regularly.
  16. 16. Add more broth as needed so that the rice remains slightly covered with liquid.
  17. 17. Preheat the oven to 160 °C with fan.
  18. 18. Bring 2 liters of salted water to a boil in another pot, covered.
  19. 19. Wash the cauliflower.
  20. 20. Remove the core.
  21. 21. Cut the cauliflower into small florets.
  22. 22. Cook the florets in the simmering salted water for about 4 minutes until al dente.
  23. 23. Remove the cauliflower.
  24. 24. Let it drain in a sieve.
  25. 25. Heat 2 tablespoons of olive oil in a pan over high heat.
  26. 26. Season the halibut fillets on all sides with salt.
  27. 27. Fry the fillets in the hot oil for about 3 minutes on each side until golden brown.
  28. 28. Place the fillets on a baking sheet lined with baking paper.
  29. 29. Cook the fillets in the preheated oven for about 6 to 8 minutes until they are translucent.
  30. 30. Wash the parsley.
  31. 31. Shake the parsley dry.
  32. 32. Pluck the leaves from the stems.
  33. 33. Finely chop the parsley leaves.
  34. 34. Clean the pan.
  35. 35. Heat the remaining olive oil in the pan over medium to high heat.
  36. 36. Fry the cauliflower florets with a little salt on all sides for about 3 to 4 minutes until golden brown.
  37. 37. Add the chopped parsley.
  38. 38. Toss the pan to mix the parsley.
  39. 39. Finely chop the truffles.
  40. 40. Grate the Parmesan finely.
  41. 41. Dice the butter into small pieces.
  42. 42. Fold in the truffles, Parmesan, and butter into the finished risotto.
  43. 43. Add 1 to 2 tablespoons of broth if necessary to loosen the consistency.
  44. 44. Season the risotto finally with salt and pepper.
  45. 45. Let the risotto rest covered for about 1 minute.
  46. 46. Remove the finished halibut from the oven.
  47. 47. Plate the halibut with the risotto.
  48. 48. Garnish the dish with the cauliflower florets.
  49. 49. Serve the dish.

Nutrition per serving