Seezungenfilet mit zitroniger Safransoße und Bärlauchrisotto

Ingredients

• 4 Seezungenfilets (with skin)
• 1 lemon (juiced)
• plant oil (for frying)
• Salt
• Pepper (freshly ground)
• 1 white onion (finely chopped)
• olive oil (cold pressed)
• 300 g risotto rice (Vialone or Arborio)
• 200 ml white wine
• 600 ml hot fish stock
• 0.5 bunch wild garlic
• butter
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 2 lemons (juiced)
• 1 tbsp grated lemon zest
• 6 tbsp white wine
• 100 g butter
• 1 pinch sugar
• 1 tin saffron strands
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   For the risotto, heat 4 tbsp olive oil in a pot and sauté the onion until translucent. Add the rice and stir until it fully absorbs the oil. Pour in the wine, let it evaporate, then add one ladle of stock. Simmer over medium heat, stirring occasionally and adding more stock until the risotto is cooked (the grains should still have some bite). If the stock runs low, add a little hot water. In the meantime, wash, dry, and finely chop the wild garlic. Stir in with a generous teaspoon of butter into the finished risotto. Season with salt, pepper, and nutmeg.

2. 2.

   Wash the Seezungenfilets and pat them dry with paper towels. Drizzle lemon juice over the fish, then season with salt and pepper. Heat 2 tbsp oil in a non-stick pan. Cook the fillets skin-side down for 1-2 minutes until golden yellow. Flip briefly and finish cooking in a few seconds. Flip back to the skin side and spoon some pan oil over them. Set the fish warm.

3. 3.

   For the sauce, deglaze the pan with lemon juice. Add white wine and reduce the liquid to about half. Cut cold butter into pieces and whisk in with a whisk; do not boil further. Whisk the sauce until frothy. Season with salt, pepper, and sugar. Sprinkle saffron strands on top just before serving. Stir briefly so the strands remain visible.

4. 4.

   Plate the fish over the risotto, drizzle with sauce, and sprinkle with lemon zest. Serve immediately.