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Snacked fillet of sea bream and its fennel risotto
Succumb to the snacked fillet of sea bream and its fennel risotto accompanied by a white Costières de Nîmes, the Elégance of Château Beaubois!
Snacked fillet of sea bream with fennel risotto
Ingrédients
- For 2 persons :
- * For the fennel risotto:
- 150 grams of risotto rice (arborio rice)
- 1 small fennel bulb
- 5 cl dry white wine
- 75 cl water
- 1 vegetable stock cube
- Olive oil
- * For snacked sea bream fillets:
- 2 fillets of sea bream
- Salt and pepper
- Huile Olive oil
Présentation
- 1* For the fennel risotto: Wash 2 fennel leaves and cut them into strips.
- 2In a saucepan, melt your butter and add the fennel strips. Cook them until they are soft.
- 3In another pan, heat the water until it boils with a vegetable stock cube.
- 4Once your fennel strips are melting, pour the risotto rice into your first pan until the rice becomes translucent.
- 5Once you have a transparent rice, add your hot broth to the rice little by little to cook it. When your rice has absorbed all your stock, it is cooked.
- 6Once your rice is cooked, add the white wine and tomato paste according to your preference.
- 7Leave the mixture in the pan for another 5 minutes.
- 8* For the sea bream fillets: Season your sea bream fillets with salt and pepper.
- 9Place them on a plancha or non-stick pan without fat and cook for 2 minutes on each side.
- 10At the end of the cooking time, brush the sea bream fillets with a little olive oil.
- 11* For the dressing: Place a piece of risotto in the plate in the form of a disc and then place your snacked fillet of sea bream on top. Enjoy!
Pair a snacked fillet of sea bream and fennel risotto with a white Costières de Nimes, the Elégance from Château Beaubois.
A smooth wine with notes of citrus and white pepper that will go very well with the iodine side of the fish.
The fennel risotto will complete this 100% Mediterranean match.
