Ingredients:

For 4 people:

  • 2 mullet
  • 400 g of rice
  • ½ leek
  • ½ onion
  • 1cebolleta
  • 2 shallots
  • 1 garlic clove
  • 100 ml of white wine
  • 500 ml of fish broth
  • 400 ml beet juice (3 balls beet)
  • 15 g butter
  • 100 ml olive oil
  • 80 g Parmesan cheese
  • Salt
  • Fresh thyme

Crunchy:
  • 1 raw beet
  • Olive oil

Elaboration:

To prepare this red mullet on beet risotto, we first clean the fish and obtain 2 fillets without scales, guts, or bones. We booked.

Next, we peel and chop the leek, onion, spring onion, shallots, and garlic clove very fine. We put a good jet of olive oil in a casserole and sauté the leek, onion, chives, and shallots over medium-low heat, add the garlic and sauté for a few more minutes. Add the washed and drained rice, and sauté until it begins to become transparent.

Add the wine to the casserole and cook until it evaporates, always stirring with a wooden spoon. When the wine has been consumed, we add the fish broth and keep it until it is absorbed by the rice. Once achieved, we water with the beet juice obtained after blending 3 beet balls and continue stirring.
Off the heat, season, add the butter, cheese, and the rest of the oil. We stir and reserve very hot.

Laminate the peeled beet with the help of a mandolin, as thinly as it allows, fry in abundant hot oil on both sides until golden but avoiding burning. We remove it on absorbent paper.
Heat a non-stick frying pan to the maximum, season the red mullet, and, with a few drops of oil, brown it on the skin.

We serve the risotto on each plate and place the red mullets on top, leaving the skin up. With the heat of the risotto, the mullet will be finished on the inside, so it will be juicy. Decorate the red mullet on beet risotto with a few extra cheese slices, some beet crunch, and fresh thyme chopped with a little oil.

NUTRITIONAL TABLE PER SERVING

ENERGETIC VALUE    :  454 kcal         

CARBON HYDRATES  :  94.1 g 

PROTEINS   :  29 g                                  

FATS  :  34.7 g