Müller-Thurgau – off-dry, Qualitätswein

Ingredients

• 300 gZander fillet with skin
• 200 gArborio risotto rice
• 700 mlVegetable stock
• 2 piecesShallots
• 1 pieceGarlic clove
• 1 pieceOrganic lemon
• 50 gCold butter
• 40 gParmesan (freshly grated)
• 3 tbspOlive oil
• 3 sprigsFresh thyme
• 1 tspSea salt
• 0,5 tspBlack pepper
• 1 pinchSugar

Preparation

1. 1Bring the vegetable stock to a simmer in a saucepan and keep it warm over low heat.
2. 2Finely chop the shallots and garlic and sauté them in a large pot with a little olive oil until translucent.
3. 3Add the risotto rice and stir for about two minutes until the grains are coated in a film of oil.
4. 4Gradually add the stock to the rice one ladle at a time, stirring continuously and only adding the next ladle once the liquid has been almost fully absorbed.
5. 5Wash the lemon thoroughly in hot water, finely zest the peel, and squeeze the juice.
6. 6Pat the zander dry, carefully score the skin side, and season the fillets with sea salt.
7. 7Heat olive oil in a pan and sear the zander on the skin side for about 4 minutes until crispy, then flip briefly.
8. 8Remove the pan from the heat, add the thyme sprigs, and let the fish finish cooking in the residual heat.
9. 9After about 20 minutes of cooking time, stir the butter, Parmesan, lemon zest, juice, and a pinch of sugar into the risotto.
10. 10Season the risotto with salt and pepper until a perfect balance between creaminess and acidity is achieved.
11. 11Serve the risotto in shallow bowls and place the zander fillet on top with the skin side facing up.