Pollock Fillet on Beetroot Risotto

For the pollock fillet on beetroot risotto, heat the beetroot juice and stock separately.

Meanwhile, peel and chop the onion and garlic. Heat 3 tablespoons of oil in a pot and sauté the onions in it. Add the garlic and immediately after the rice and cook until translucent.

Add the beetroot salad. Always stir well! Ladle by ladle, gradually pour in the hot beetroot juice, whenever the liquid is almost absorbed by the rice again.

When only half of the juice is left, mix it with the wine and heat again slightly. Continue to add to the risotto ladle by ladle, waiting again each time until the liquid is almost absorbed.

Preheat the oven to 200 °C. Salt and pepper the fish, marinate it and sear it briefly on both sides in 3 tablespoons of olive oil, then put it in the oven for a few minutes to finish cooking.

Meanwhile, keep adding juice to the risotto, then the stock. Towards the end of the cooking time, add the balsamic vinegar. When the risotto is cooked but still firm to the bite, grate the Parmesan freshly over it and stir it in.

Season to taste with salt and pepper. Arrange, place the fish fillets on top and grate a little more Parmesan on top.

Preparation Tip:

Half vegetable stock and half beef stock can also be used for the pollock fillet on beetroot risotto. If you prefer a different fish, you can also vary it.

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