Perch in sage milk served with orange and lime risotto
Recipe for 4 persons
Time required
90 minutesIngredients
Fish600 g skinless perch fillets (filet royal)
200 ml milk
4 sage leaves
1 tbsp honey
Salt and freshly ground pepper
Orange and lime risotto
300 g Vialone risotto rice
Zest and juice of 1 orange
Zest and juice of 1 lime
1 shallot
1 clove of garlic
1 tbsp olive oil
1 sprig of thyme
200 ml white wine
800 ml vegetable stock
80 g butter
20 g grated parmesan
2 tsp lemon oil
Chive sauce
200 ml white wine
200 ml fish stock
200 double cream
1 bunch of chives
Cornflour
Salt and freshly ground pepper
How to make it
Risotto- Sauté risotto rice with shallots, garlic and a sprig of thyme in olive oil
- Deglaze with white wine and gradually add the vegetable stock
- Let it simmer for 10 minutes
- Add the juice and zest of the orange and lime to the risotto
- Garnish with butter and parmesan
- Season with lemon oil
Fish
- Place the sage leaves in the milk and add the honey
- Season with salt and pepper
- Bring to the boil and simmer for 10 minutes
- Add the fillets to the stock
- Cover and poach for 6 minutes
Chive sauce
- Reduce the white wine and fish stock to one third
- Add the cream and continue to cook for 10 more minutes
- Thicken with a little cornflour