Fillet of Pike with Argula Risotto and Red Wine Scallions
Ingredients
- fillets of pike - 2 lbs
- raw scallions or pearl onions - 1 lb
- risotto rice - 250 grams
- arugula
- Salt & pepper - to taste
- lemon - to taste
- white wine - to taste
- red wine - 1/4 liter
- butter - 4 tablespoons
- sugar - pinch
- red wine vinegar - to taste
- onion - 1
- beef consommé
Instructions
Chop onions and sauté them in butter until golden, add rice, cook until rice appears transparent, add splash of white wine and sufficient quantity of beef stock, salt and pepper.
Allow to simmer until rice is al dente.
Then spread on a baking sheet.
In the meantime, heat canola oil in a pan and sauté whole scallions, add swirl of red wine ("douse"), season to taste with salt, pepper and red wine vinegar. Stir in tablespoons of butter to finish.
Season fillets of pike (salt & pepper), add a bit of lemon juice and fry in hot oil until crispy.
Remove risotto from baking dish and heat in pan with beef consommé, season to taste with butter and parmesan.
Add finely chopped arugula.
Preparation time: approx. 45 min.
Notes:
First start with the rice. Take some butter, melt into pot, add some finely chopped onions. When the onions are transparent, add the rice, stirring until sautéed with butter and onions.
Add beef stock, and cover the rice and steam.
Fry scallions, salt and fresh pepper to season. Carmelize them with sugar.
Swirl with white wine, can use some vinegar. To finish off the scallions, add some cold butter and taste to see if properly spiced.
Now, heat more oil for pike. Make some cuts underneath the skin to get crisp. Use lemon juice, salt and pepper to spice. Pike needs quite a bit of salt. Also, make sure that you have all the bones out of the fish.
Make sure oil is hot and that there is enough oil so that pike does not stick.
Dip fish in flour, and knock off excess. Place in pan and begin to cook the fish.
Cook thoroughly, flipping when halfway cooked. Salt with coarse sea salt.
If the rice is still somewhat hard, you will need to add more liquid.
Reduce heat and add finely chopped arugula and some cold butter to rice.
After scallions sauce has been reduced and the pike has been put on paper towels to reduce grease, add
pearl onions of scallions, arranging them around the fish and lightly sprinkle sauce on top.
Add some fried rosemary sprigs to complete the dish.
