Watercress risotto with redfish fillet

Name: watercress risotto with redfish fillet
Cook time: 35 min
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 little onion; 3 el olive oil with garlic flavor and chili pepper; 2 el butter; 150 g risotto rice; 1 dl dry white wine; 1 fish bouillon tablet; 1 bag watercress 75 g; 25 g freshly grated Parmesan cheese; freshly ground pepper; 2 redfish fillets approx. 150 g; sea salt

A tasty Italian recipe. The main course contains the following ingredients: fish, onion, olive oil with garlic flavor and chili pepper, butter, risotto rice, dry white wine, fish bouillon, watercress (75 g), freshly grated Parmesan cheese, freshly ground pepper, redfish fillets (approx. 150 g) and sea salt .

Ingredients

Directions

Peel and chop onions. Fry 1 tbsp oil and 1 tbsp butter in pan with a thick bottom. Onion, gently saute for about 2 minutes. Make rice through it and bake it until granules shine. Add wine and allow to evaporate. Top the bouillon tablet on top and add 2 dl of water. Risotto in open pan about 10 minutes of gentle cooking, stirring regularly. Add 2 liters of water for a dash and boil risotto for about 10 minutes. Grill pan well hot. Remove watery sprigs from watercress, finely chop watercress. Watercress, cheese, leftover butter and pepper to taste by creating risotto. Leave them covered for about 5 minutes. In the meantime, cover redfish fillets with remaining oil and roast golden brown in about 5 minutes and roast just halfway.
Create watercress risotto in two (warm) deep plates. Place redfish fillet on it. Add salt and pepper to taste.