Halibut with Vegetable Risotto

Ingredients

• 1 Shallot
• 1 Garlic clove
• 100 g Parmesan
• 100 ml dry white wine
• 800 ml vegetable broth
• 1 tbsp butter
• 250 g Risotto rice
• 1 tbsp marjoram
• Salt
• pepper (ground)
• 1 tbsp Olive Oil
• 1 piece lemon zest
• 4 halibut fillets
• 2 tbsp clarified butter
• 4 tomatoes
• 1 large onion
• 2 tbsp butter
• marjoram (for garnish)

Instructions

1. 1.

   Grate the parmesan. Peel and finely chop the shallot and garlic, then sauté them in olive oil and 1 tbsp butter until translucent. Add the risotto rice and continue to sauté while stirring until it turns translucent. Pour in half of the wine and let it evaporate completely. Repeat with the remaining wine, then add enough broth so that the rice is just covered. Add marjoram leaves and lemon zest. Let the liquid reduce almost entirely with occasional stirring, pour in a little more broth, stir, and reduce again. Continue this process until the broth is exhausted and the rice is nearly cooked (it should still have a slight bite, about 20-25 minutes).

2. 2.

   While the risotto cooks, slowly brown the fish in clarified butter. Boil the tomatoes, peel them, halve, core, and dice. Peel the onion and dice it finely. Sauté in 2 tbsp butter until translucent, add the tomatoes, and lightly salt. Mix the tomato mixture with the parmesan for garnish, serve on small bowls, place the fish fillets on top, and garnish with marjoram and tomatoes.