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Chicory and grain risotto with red snapper
1 h 15 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 641
  • Fat about 27g
  • Carbohydrates about 51g
  • Protein about 41g
This is needed
This is needed for 4 people
  • 300 g barley risotto
  • 1 garlic clove, finely chopped
  • 1 tbsp butter
  • 1 red onion, finely chopped
  • 1 dl white wine
  • 1 organic orange, grated zest, juice set aside
  • 9 dl water
  • 2 tsp salt
  • 2 sprigs rosemary, finely chopped
  • 500 g red chicory, cut into thin slices
  • 120 g Manchego, finely grated
  • salt and pepper to taste
  • 1 tbsp butter
  • 2 tbsp clarified butter
  • 2 sprigs rosemary
  • a little pepper
  • 0.5 tsp salt
  • 2 fish fillets (red snapper), each approx. 300 g
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And that's how it's done
And that's how it's done
Heat the butter in a pan. Sauté the onion and garlic for approx. 3 mins. Add the grain and sauté until translucent, stirring constantly. Pour in the wine and reduce almost completely. Stir in the orange zest and rosemary. Gradually add the chicory, water and salt, stirring frequently, ensuring that the grain is covered with a small amount of liquid at all times. Simmer for approx. 1 hr. until al dente. Stir in the cheese and butter, season.
Heat the clarified butter in a frying pan. Add the rosemary. Season the fish, fry for approx. 2 mins. on each side. Pour in the reserved orange juice, reduce for approx. 2 mins., serve the fish and sauce with the grain risotto.

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