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Ingredients
Stuffed Sole with Saffron Risotto
For the fish: rinse fish fillets and pat dry, steam for about 10-12 minutes and remove fish skin gently, keep warm.
Rinse tomatoes and blanch in hot water for a few seconds, rinse in cold water and peel, halve and remove seeds, chop. Peel shallots and cut into thick rings. Heat oil in a pan and saute shallots until soft. Add tomatoes and saute for about 4 minutes on medium heat, stirring. Season with salt and pepper. Arrange sole on 4 plates.
Open fish gently. Drizzle fish with melted butter and season with salt and pepper. Stuff with tomato mixture and garnish with sage and basil.
Rinse and chop celery stalks, blanch in boiling salted water for about 5 minutes. Drain well and arrange next to fish.
For the risotto: heat oil in a pan, add rice and saute for 2-3 minutes, stirring. Add broth so thst rice is just covered and cook, stirring, until almost all liquid is evaporated. Continue cooking in this manner until rice is al dente. Dissolve saffron threads in a little hot water and add to rice, season with salt and pepper and serve with fish.