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🍽️ Pan-fried Red Mullet with Creamy Fennel Risotto

911 kcal · 30 min · 4 servings

Pan-fried Red Mullet with Creamy Fennel Risotto Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring the broth to a boil in a pot and keep it warm.
  2. 2. Rinse the red mullet thoroughly and pat it dry with kitchen paper.
  3. 3. Fillet the fish and set the fillets aside.
  4. 4. Wash the fennel and pluck off the green fronds.
  5. 5. Set the fennel fronds aside.
  6. 6. Remove the tough stalks and the bottom base from the fennel.
  7. 7. Quarter the fennel bulbs.
  8. 8. Slice the fennel quarters into thin strips.
  9. 9. Heat two tablespoons of olive oil in a pot over medium heat.
  10. 10. Add the sliced fennel strips to the pot.
  11. 11. Season the fennel with a pinch of salt.
  12. 12. Cover the pot with a lid.
  13. 13. Simmer the fennel over low to medium heat for about 15 to 20 minutes.
  14. 14. Stir the fennel occasionally.
  15. 15. Remove the fennel from the heat when it is golden brown and soft.
  16. 16. Halve the shallot and peel it.
  17. 17. Dice the shallot finely.
  18. 18. Heat two tablespoons of olive oil in a large pot over medium heat.
  19. 19. Sauté the shallot cubes for about three minutes until translucent.
  20. 20. Add the risotto rice to the pot.
  21. 21. Toast the rice for about two minutes.
  22. 22. Deglaze the rice with white wine.
  23. 23. Cook the wine until it has completely evaporated.
  24. 24. Add one ladleful of the hot broth to the rice.
  25. 25. Ensure the rice is just covered with liquid.
  26. 26. Season the risotto lightly with salt.
  27. 27. Cook the risotto for about 20 minutes, stirring regularly.
  28. 28. Add more broth as needed.
  29. 29. Keep the rice lightly covered with liquid at all times.
  30. 30. Roughly chop the slivered almonds.
  31. 31. Wash the dill and shake it dry.
  32. 32. Pluck off the fine dill tips.
  33. 33. Finely chop the dill tips.
  34. 34. Finely chop the fennel fronds.
  35. 35. Place the chopped dill tips and fennel fronds into a bowl.
  36. 36. Add the roughly chopped almonds to the bowl.
  37. 37. Add one tablespoon of olive oil to the bowl.
  38. 38. Season the mixture with salt and pepper.
  39. 39. Mix everything well together.
  40. 40. Season the fish fillets with salt.
  41. 41. Heat two tablespoons of oil in a frying pan over medium to high heat.
  42. 42. Fry the fillets for about four minutes on the skin side until crispy.
  43. 43. Add one tablespoon of butter to the pan.
  44. 44. Turn the fillets over.
  45. 45. Finish cooking the fillets for about one minute.
  46. 46. Stir the braised fennel into the finished risotto.
  47. 47. Stir the crème fraîche into the risotto.
  48. 48. Season the risotto savourily with salt and pepper.
  49. 49. Plate the fried red mullet.
  50. 50. Serve the fennel risotto on the plates.
  51. 51. Sprinkle the dish with the almond-dill mixture.
  52. 52. Serve the dish immediately and enjoy your meal.

Nutrition per serving