Zander Fillet with Carrot Risotto

Ingredients

• 1 Shallot
• 1 Garlic clove
• 60 g red lentils
• 1 Carrot
• 2 EL Butter
• 250 g risotto rice (e.g., Arborio)
• 800 ml vegetable broth
• 4 zander fillets (about 160 g each)','2 EL olive oil','salt','pepper (freshly ground)','3 EL freshly grated parmesan','sprouts for garnish (e.g., alfalfa)

Instructions

1. 1.

   Peel and finely dice the shallot and garlic. Rinse the lentils in a sieve and drain well. Peel the carrot and cut into sticks. Melt 1 EL butter in a pot, sauté the shallot and garlic until translucent for 1-2 minutes. Mix in the rice and lentils, stir briefly, then deglaze with a splash of broth. Add the carrots. Gradually pour in more broth while stirring, allowing the rice and lentils to absorb it. Cook about 20 minutes until the risotto is creamy and both rice and lentils still have a slight bite.

2. 2.

   Rinse the zander fillets, pat dry, and cut shallow diamond‑shaped slits into the skin. Season with salt and pepper, then sear in hot oil in a non‑stick pan on the skin side for 4-5 minutes until golden brown. Flip, remove from heat, and let rest for 2-3 minutes to finish cooking.

3. 3.

   Stir the remaining butter and parmesan into the risotto. Season with salt and pepper to taste. Plate the risotto, place the zander fillet on top, and garnish with sprouts before serving.