Char Filet with Risotto

For the char filet with risotto, first prepare the filet. Bone the char fillets with tweezers, season with lemon juice, salt and pepper and turn them in the breadcrumbs. For the risotto, melt 40 g of butter and glaze the onion, vegetable cubes and pumpkin seeds. 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. For the turmeric sauce, glaze the 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 cornflour if necessary.

Serve the char filet with risotto.

Preparation Tip:

Instead of char fillet you can also use fillet from another fish.

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