Fried Perch with Risotto and Hollandaise Sauce
Ingredients
- Ingredients
- 4 Perch fillet (about 160 grams)
- 200 grams Arborio rice
- 1 shallot (finely diced)
- 1 splash white wine
- 500 milliliters Vegetable broth
- 2 Tbsps butter
- 2 Tbsps Parmesan (grated)
- 2 carrots
- 1 pinch sugar
- salt
- freshly ground peppers
- Hollandaise sauce
- 250 grams butter
- 2 egg yolks
- 4 Tbsps white wine
- 2 Tbsps lemon juice
- salt
- white peppers (freshly grated)
- garnish
- Basil (for garnish)
Preparation steps
Melt butter for hollandaise and skim off foam. Beat egg yolks and wine in a metal bowl over hot water until frothy. Then slowly add the butter, first in drops, then in a thin stream until it forms a nice sauce. The egg mixture must not coagulate. Season with lemon juice, salt, and pepper.
For the risotto, sauté the shallot with the rice in hot butter. Deglaze with white wine. Add broth to the rice, stirring, for about 20 minutes until the rice is creamy but not mushy. Stir in parmesan and season with salt and pepper.
Peel and slice the carrots. Sauté briefly in 1 tablespoon hot butter. Add a little vegetable broth, cover, and simmer about 8 minutes until soft. Add sugar to taste and season with salt and a pinch of pepper.
Rinse the perch and pat dry. Sauté perch in hot oil skin side down for about 6 minutes. Then turn and cook through. Season with salt and pepper.
Arrange perch on the risotto. Spread carrots around it and spoon the hollandaise on top. Garnish with basil to serve.
