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Ingredients
Risotto with Fried Wolffish and Tarragon
- For the risotto
- 400 grams Arborio rice (such as Vialone)
- extra virgin olive oil
- 500 milliliters Beef stock
- 1 onion (finely chopped)
- 2 garlic cloves (finely chopped)
- 1 Tbsp finely chopped parsley
- 1 Tbsp finely chopped Tarragon
- 250 milliliters white wine
- 2 tsps butter
- For the wolffish
- 4 Wolf fish fillets (each about 150 grams)
- 4 Tbsps Pastry flour
- 2 Tbsps vegetable oil
- 1 Tbsp butter
- salt
- freshly ground white peppers
- 2 Tbsps lemon juice
- 4 Tarragon
For the risotto, heat 3 tablespoons olive oil in a saucepan and sauté the onion and chopped garlic. Add the rice and sauté until it is completely translucent, then pour in the white wine and cook, stirring constantly over medium heat until evaporated, then pour in some of the beef stock. Cook over medium heat, stirring occasionally and repeatedly pouring in beef stock until the risotto is cooked (al dente).
This will take approximately 20-25 minutes. Remove the pan from the heat and stir in the butter, tarragon and parsley. Generously season with salt and pepper.
Meanwhile, drizzle the wolffish fillets with lemon juice and season with salt and pepper. Then coat with flour and tap off excess. Heat oil and butter in a pan and saute the fillets 2-3 minutes on both sides until golden brown. Remove the fillets and fry the sprigs of tarragon briefly in the hot pan drippings.
Spoon the risotto with the fillets and fried tarragon onto plates and serve immediately. Serve with blanched snow peas.