Risotto with pumpkin and sea bass

Description

I offer pumpkin risotto with fragrant sea bass fillets in a crispy batter with orange zest, sage, and pumpkin seeds.

Ingredients

Grouper

240 g
Pumpkin seeds

2 Tbsp
Sage

0.5 tsp
Orange zest

1 tsp
Salt
Flour

1.5 Tbsp
Olive oil

4 Tbsp
Figure

140 g
Broth

550 ml
Dry white wine

80 ml
Cream

20 ml
Orange juice

20 ml
Pumpkin

150 g
Butter

30 g
Onion

0.5 piece
Parmesan

30 g
Water

0.5 cup

Cooking

My pumpkin, cut in half (I have a small pumpkin).

Place the pumpkin cut up into any form, slice pumpkin smeared with olive oil, in the form pour about 0.5 Cup of water.

Close the form foil.

Bake the pumpkin until soft in a preheated 180-190 degree oven for about 40 minutes.

Then prepare the batter for the fish. A little dried in the oven peeled pumpkin seeds, give them cool.

Combine the flour, orange zest, pumpkin seeds, salt, sage.

In the bowl of the blender and was milled all the ingredients for breading.

Sea bass fillet, divided into portions, my.

Well roll fillet in breadcrumbs on both sides.

Heat the pan, pour in olive oil, spread a fillet of grouper in breadcrumbs.

Fry the fish in olive oil until slightly browned on both sides.

Shift the fried fish fillets in greased with olive oil form or on a baking sheet. Bake the fish about 15 minutes in an oven heated to 200 degrees.

Now begin to prepare the risotto. Onions wash, clean and cut finely into cubes.

Fry the onion until soft in olive oil.

Add the Arborio rice to the company "the Mistral".

Fry the rice until it has absorbed the oil. Add the wine, leave the rice to prepare, yet completely absorbed the wine.

Now add the orange juice, and then small portions of very hot broth, constantly stirring the rice.

Before adding the last portion of broth to the rice add milk, mix, cook the risotto further. The rice should not be digested, and to be a little hard in the middle.

Add the cream, grated Parmesan cheese (leave some cheese for topping the risotto before serving), salt, butter. Risotto is mixed well, remove from heat.

Cover risotto with a lid and give it brew for 2 minutes. Serve risotto sprinkled with a little Parmesan, fillet of perch from. Bon appétit!

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