Saltimbocca Redfish and Hazelnut Risotto

Ingredients

• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 300 g risotto rice
• 200 ml dry white wine
• 700 ml vegetable broth
• 8 tbsp coarsely chopped hazelnuts
• 600 g redfish fillet
• 150 g pancetta
• 12 sage leaves
• 2 tbsp clarified butter
• Pepper (freshly ground)
• 30 g Butter
• 50 g freshly grated Parmesan
• Salt

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Heat the olive oil in a pot, sauté the onions and garlic until translucent, add the rice and stir briefly. Deglaze with wine, let it absorb completely, then add some broth and continue to stir while letting it absorb. Repeat this process until the rice is cooked and all broth has been absorbed. Toast the hazelnuts in a dry pan, reserve 2/3 for mixing. Rinse the fish, pat dry, cut into smaller pieces, and attach one slice of pancetta and one sage leaf to each piece with a wooden skewer. Season with pepper and cook in clarified butter for about 4 minutes on all sides.

2. 2.

   Add the butter and Parmesan to the risotto, season, divide into bowls, sprinkle remaining nuts on top, and arrange the fish over it. Serve immediately.