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Fried Pikeperch with a Horseradish Crust on Country Style Risotto
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QimiQ
Benefits
Enhances the natural taste of added ingredients
Acid, heat and alcohol stable
Binds with fluid - no separation of ingredients
25
easy
Ingredients for 4 portions
600 g
Pike perch fillet,
fried
For the risotto
25 g
Onion(s),
finely sliced
25 g
Lean bacon,
finely diced
20 g
Butter
200 g
Risotto rice
500 ml
Vegetable stock
30 g
Green peas ,
cooked
30 g
Corn kernels, tinned and drained,
cooked
10 g
Parmesan,
grated
For the horse radish topping
100 g
QimiQ Classic
10 g
Butter
10 g
Horseradish,
grated
Salt and pepper
Nutmeg
100 g
Potatoes,
floury
2
Egg white(s)
Method
1.
For the risotto, fry the onion and bacon in butter until soft. Add the rice and continue to fry for a few minutes.
2.
Slowly add the vegetable stock, stirring continuously and continue to cook until the rice is soft.
3.
Add the peas, sweet corn and parmesan and mix well.
4.
For the horseradish crust, place the QimiQ Classic, butter, horse radish and seasoning in a saucepan and warm until dissolved.
5.
Add the mashed potato, mix well and allow to cool.
6.
Whisk the egg whites until stiff and carefully fold into the mixture.
7.
Spread the crust onto the pike perch fillets and gratinate under a hot grill until golden brown.