Root Vegetable Risotto with Fried Strips of Pikeperch’.

Peel and finely dice the onion.

Chop the garlic finely.

In a saucepan, sauté onion in olive oil until translucent, add long-grain rice, soup vegetable strips and garlic and sauté briefly. Extinguish with white wine and a little bit of soup and swell while stirring continuously.

Repeatedly add a little soup and cook the risotto al dente for about 20 minutes.

Check the pike-perch fillets for any remaining bones, season the skin side with salt and dust with a little flour.

Heat a little olive oil and butter in a frying pan, roast pike-perch fillets on the skin side until crispy.

Season risotto with freshly grated nutmeg, pepper, salt and freshly grated Parmesan.

Finish by stirring in a few pieces of butter.

Add a little bit of cream according to your personal taste.

Before serving, mix in most of the finely chopped parsley.

Arrange the risotto in deep plates.

Place the pike-perch fillets on top and garnish with a little chopped parsley and rocket.

Soup vegetables consisting of a small amount of carrots, yellow beets, celery and parsley root.

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