Pan‑fried Halibut with Risotto, Mushrooms and Carrots

Ingredients

• 100 g thick green beans (frozen)
• 400 g chestnuts (in shell)
• 1 lemon (unprocessed)
• 8 small halibut fillets (600 g)
• 3 tbsp light soy sauce
• 1 Shallot
• 1 Garlic clove
• 300 g celery root
• 3 tbsp olive oil
• 3 tbsp butter
• 220 g risotto rice
• 100 ml dry white wine (e.g., Chardonnay)
• 500 ml vegetable broth
• 100 g mushrooms
• Salt
• 30 g Parmesan
• Pepper

Instructions

1. 1.

   Let the beans thaw. Preheat oven to 200 °C (top and bottom heat). Score chestnuts in the shell crosswise and bake with a bowl of water for 20‑30 minutes until shells crack slightly. Remove chestnuts from oven and peel.

2. 2.

   Wash lemon hot and dry. Grate zest into fine strips, set aside for garnish. Squeeze juice. Wash fish fillets, pat dry, marinate with lemon juice and soy sauce.

3. 3.

   Peel shallot, garlic, and celery root – wash any remaining celery greens, set aside for garnish. Slice half of the celery root into very thin strips, place in ice water, add lemon zest strips. Finely chop remaining celery, shallot, and garlic. Heat 1 tbsp olive oil and 1 tbsp butter in a pot over low heat. Sauté chopped ingredients for 2‑3 minutes. Add risotto rice, stir for 1‑2 minutes until lightly toasted. Deglaze with white wine, add half the vegetable broth, bring to boil once. Reduce heat, simmer gently for 18‑20 minutes until al dente, stirring in more broth as needed. After about 15 minutes, fold thick green beans into rice and warm through.

4. 4.

   Clean mushrooms. Melt remaining 2 tbsp butter in a pan over low heat. Sauté mushrooms and peeled chestnuts for 3‑5 minutes until golden yellow, season with salt.

5. 5.

   Grate Parmesan finely. Stir into cooked risotto, season with salt and pepper. Add sautéed mushrooms and chestnuts. Cover pot and remove from heat.

6. 6.

   Heat remaining 2 tbsp oil in a wide pan. Remove marinated fillets from sauce, pat dry, fry in hot oil for 5‑7 minutes over medium‑high heat, turning once, seasoning with pepper. Plate risotto, arrange halibut on top, garnish with lemon zest strips, celery ribbons and celery greens.