Pike‑Perch Fillets on Garden Herb‑Pea Risotto

Ingredients

• 4 pike-perch fillets (with skin)
• Salt
• 1-2 tbsp lemon juice
• 1-2 tbsp flour
• 200 g cherry tomatoes (whole)
• 4 herb sprigs (e.g., rosemary, thyme, tarragon)
• 200 g long-grain rice
• 125 g Arla Kærgården Spicy Garden Herbs (1 pack)
• 1 Shallot
• 400 g Frozen peas
• ca. 600 ml hot broth
• 50 ml white wine
• 60 g grated Parmesan
• freshly ground pepper

Instructions

1. 1.

   Wash the pike-perch fillets, pat dry, season with salt, squeeze lemon juice over them, and dust with flour.

2. 2.

   Rinse the cherry tomatoes and place them in a baking dish with herb sprigs; sprinkle with salt.

3. 3.

   In a pan, sauté the rice in 1 tbsp of heated Arla Kærgården Spicy Garden Herbs. Dice the shallot finely, add it to the rice along with the peas, and sauté together. Gradually pour in the hot broth and cook the rice according to package instructions until tender.

4. 4.

   Bake the tomatoes in a preheated oven at 200 °C (or gas 4, fan‑forced 180 °C) for about 10–15 minutes until they slightly burst.

5. 5.

   Pan-fry the pike-perch fillets in 2 tbsp of heated Arla Kærgården Spicy Garden Herbs over medium heat on both sides. Finish the risotto by adding white wine, half of the parmesan, and the remaining herbs; season with salt and pepper.

6. 6.

   Plate the fish, tomatoes, and risotto together. Sprinkle additional parmesan over the risotto before serving.