2024 Riesling Steinbuckel dry

Ingredients

• 4 piecesZander fillets with skin
• 300 gRisotto rice (Carnaroli or Arborio)
• 2 piecesShallots
• 800 mlFish stock
• 100 mlDry white wine
• 1 pieceOrganic lemon (zest and juice)
• 60 gCold butter
• 50 gGrated Parmesan
• 3 tbspOlive oil
• 3 sprigsFresh thyme
• 1 pinchSea salt
• 1 pinchBlack pepper

Preparation

1. 1Heat the fish stock in a pot and keep warm over low heat.
2. 2Finely dice the shallots and sauté them in a pot with 1 tbsp of olive oil and 10g of butter until translucent.
3. 3Add the risotto rice and sauté while stirring until the grains become slightly translucent.
4. 4Deglaze with the white wine and cook until almost completely evaporated, stirring constantly.
5. 5Gradually add the warm stock a ladle at a time, stirring continuously. Only add more liquid once the rice has absorbed the previous portion.
6. 6Meanwhile, wash the zander fillets, pat dry, lightly score the skin side, and season with salt and pepper.
7. 7After about 18-20 minutes of cooking time (the rice should still have a slight bite), stir in the remaining cold butter, the Parmesan, the lemon zest, and a splash of juice.
8. 8Simultaneously, heat 2 tbsp of olive oil in a non-stick pan and sear the zander on the skin side over high heat for about 3-4 minutes.
9. 9Remove the pan from the heat, turn the fish, add the thyme sprigs, and let the fish finish cooking in the residual heat of the pan for about 1-2 minutes until just cooked through.
10. 10Arrange the lemon risotto on preheated plates and place the zander fillet on top with the crispy skin side facing up.