Our recipes

Ingredients

(for 4 servings)

• 2x Femeg MSC Alaska halibut 250g
• 1 small onion
• 50 g butter
• 200 g risotto rice
• 450 ml  vegetable stock, hot
• 1 tbsp fresh herbs, finely chopped, to taste, or e.g. herbes de Provence
• 2 fennel bulbs
• 4 oranges
• 1 bunch of dill
• 100 ml  cream
• 100 ml  white wine
• salt
• olive oil

Preparation

Defrost the Alaska halibut portions, rinse them under cold water and pat them dry. Preheat the oven to 170 °C (top and bottom heat). Trim the fennel and cut it into fine strips. Then fry in hot olive oil and season with salt and pepper.

Fillet the oranges, collecting the juice as you go. Line a baking tray with aluminium foil and place the fennel on top. Season the fish fillets with salt and pepper and place them on top of the fennel. Scatter three-quarters of the orange segments over the fish and garnish with a sprig of dill. Seal everything tightly with the aluminium foil to form a parcel (or line an ovenproof dish with baking paper, place the fennel, oranges and dill on top and cover with aluminium foil).

Place in the preheated oven and cook for approx. 15–18 minutes.

Peel and dice the onion. Melt the butter in a saucepan. Gently fry the diced onion in it. Add the risotto rice and fry until translucent. Pour in a little of the hot stock, bring to the boil and, stirring occasionally, leave the rice to cook, covered, over a low heat for about 20 minutes, gradually adding the stock as you go. Season the risotto with salt to taste, transfer to a pre-warmed bowl and sprinkle with herbs. Now make the sauce in the frying pan used to fry the fennel strips. To do this, pour in the reserved orange juice and a little white wine and reduce. Add chopped dill and cream to taste, then season with salt and pepper. Finally, add the remaining orange segments.

Enjoy your meal!