Fried Char Filet with Styrian Risotto

For the fish fillet: Debone the char fillets with tweezers, season with lemon juice, salt and pepper and turn in the breadcrumbs. Heat olive oil in a pan and fry the fillets in it on both sides.

For the risotto: melt 40g of butter, glaze the onion, vegetable cubes and pumpkin seeds in it. Add the rice and deglaze with white wine. Cook on low heat, stirring constantly, until firm to the bite. In between, keep adding vegetable stock. Finally, add salt and pepper. Stir in the remaining butter, Parmesan cheese and chopped pumpkin seeds.

For the turmeric sauce: glaze finely chopped onion in butter, add the garlic and stir in the turmeric powder. Deglaze with white wine and fish stock. Add the cream and reduce. Blend until frothy and thicken the sauce with cornstarch if necessary.

Preparation Tip:

It does not necessarily have to be char, for this dish they can also use any other fish fillet.Serving suggestion: From the risotto mass form dumplings, put on a plate, add char fillet and finish decoratively with the sauce and some pumpkin seed oil.

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