Pan‑fried Redfish Fillet on Spinach Risotto with Sea Crabs

Ingredients

• 720 g redfish fillet (4 fillets)
• Salt
• freshly ground pepper
• a little flour
• 2 tbsp oil
• lemon and chopped pink peppercorns (for garnish)
• 200 g fresh spinach leaves
• Salt
• 1 onion
• 1 Garlic clove
• 80 g Butter
• 160 g risotto rice
• 200 ml white wine
• 500 ml clear broth (ready‑made)
• freshly ground pepper
• 100 g sea crab meat

Instructions

1. 1.

   Rinse the redfish fillets and pat dry. Season with salt and pepper, then dust lightly with flour.

2. 2.

   Wash and trim the spinach leaves thoroughly. Blanch in boiling salted water for 1 minute, drain on a sieve, and finely chop half of it. Peel and dice the onion and garlic. Heat half the butter; sauté onion, garlic, and rice until translucent. Add the chopped spinach. Deglaze with 100 ml white wine, let evaporate, then gradually add the remaining wine and broth while stirring constantly for about 25 minutes to cook the risotto. Season with salt and pepper, fold in small butter pieces, then stir in the remaining spinach and sea crab meat. Keep the risotto warm covered for 5–6 minutes. Meanwhile, heat oil in a large non‑stick pan. Fry each redfish fillet for 2–3 minutes per side until golden brown. Plate with lemon slices and chopped pink peppercorns as garnish.