Save
serves for
4
total time
0
HR
45
MIN
ingredients
Chorizo
100 g, cut into thin slices or various sizes
Olive oil
2 tbsp
Shallots
1 diced
Rice vinegar
200 g, for risotto
White wine
150 ml
Saffron
0,1 g, threads
Vegetable stock
650 ml
Spined loach
4 fillets, approx. 160 g each
Parmesan cheese
2 tbsp, grated
Butter
1 tbsp
Almonds
2 tbsp, flaked, toasted
Parsley
1 tbsp, fresh, chopped
Parsley
to garnish
Preparation
Loach Fillet with Saffron Risotto, Chorizo and Almonds
Fry the chorizo in hot oil until crispy.
Remove from the pot and pat dry with kitchen paper.
Transfer 2 tbsp fat from the pot to a pan and fry the shallot.
Add the rice and deglaze with the wine.
Stir in the saffron and allow the rice to absorb the liquid.
Season with salt and ground black pepper and cover with the stock.
Allow the rice to absorb the liquid again and continue in this manner, stirring occasionally, until the rice is creamy but still slightly al dente. (Approx. 20 minutes).
Season the fish with salt and ground black pepper.
Heat the pan with chorizo fat and fry the fish in it on all sides for 3-4 minutes until golden brown.
Stir the Parmesan, butter, almonds and the parsley into the risotto and season to taste with salt and ground black pepper.
Arrange in the risotto in the middle of pre-heated plates and place the fish on top.
Serve garnished with the chorizo crisps and the parsley.
