Our recipes

Ingredients

(for 2 servings)

• 250 g pikeperch fillet
• 20 ml olive oil
• 1 onion
• 100 g risotto rice
• 1–2 untreated lemons
• 50 ml dry white wine
• 250 ml hot vegetable stock
• 40 g mountain cheese
• 2 slices of bacon
• chives

Preparation

Cut the zander fillet into pieces about 8 cm in size and set aside.

Grate the lemon zest and set aside. Squeeze the lemons to extract the juice.

Peel the onions and dice them finely.

Gently heat the oil in a saucepan and cook the onions until translucent (do not fry them!).

Add the risotto rice and cook until translucent. Pour in the white wine and lemon juice, and stir until the rice has completely absorbed the liquid. Add a little lemon zest to the risotto.

Using a ladle, gradually add the hot stock (cold stock would interrupt the cooking process). Keep stirring regularly to ensure the risotto becomes nice and creamy.

After about 20 minutes, heat some oil in a frying pan. Fry the fish on both sides and season with salt and pepper. Keep warm. Fry the bacon in a separate pan until crispy.

Fold the mountain cheese into the risotto and stir until creamy. Garnish the risotto with a little lemon zest and chopped chives, and serve with the fish and bacon.

Enjoy your meal!