Beetroot risotto is a super, spectacular dish on its own, but now we've added a perfectly tender catfish steak. With spring approaching, it's the ideal dish to serve on a chef's platter!
Ingredients for 4 people:
- 60 dkg African catfish
- 2 pieces bay leaf
- 6 sts whole black pepper
- 2 threads thyme
- 2,6 dl dry white wine
- Olive oil
- 2 beetroots
- 1 tsp ground Roman cumin
- 1 yellow beetroot
- 2 tbsp food starch
- 80 dkg Surgital risotto
- 1,2 l hot stock
- 180 g Forte Classico
- 80 g vaj
- Salt, ground black pepper to taste
- 1 bouquet capor
Preparing the catfish steaks:
The skinned, fresh African catfish fillets, cut nicely. Bring water to the boil, add the bay leaf, whole black pepper, thyme, a little salt and 0.6 dl white wine. Once the water has reached boiling point, reduce the heat to low and cook (simmer) for as many centimetres as the fish fillets are long. After trimming, remove the fish to a paper towel and drain off any excess moisture. Fry the crust in a hot pan with a little olive oil.
Preparing the beetroot chips:
Using a cucumber slicer, thinly slice the yellow beetroot and mix with the starch. Fry in hot, rich fat at 175°C until crispy and place in a paper towel-lined dish.
Preparing the dill oil:
The fresh dill, blanch, then drain and dry. Heat the olive oil to 46°C (using a thermometer), add the dill and blend. Place a cloth diaper in a sieve and drip off the finished oil to obtain a clear, translucent dill oil.
Preparing the beetroot risotto:
First, prepare the beetroot puree. To do this, peel the beetroot bake in a preheated oven at 165 °C 40-45 minutes. Tip: prick the skin of the beetroot with the tip of a small knife to make it easier to peel after baking. Once cooked, peel and season with cumin, a little nutmeg and grated horseradish. Blend and then strain through a sieve.
For the risotto, bring the base stock to the boil with the white wine, then pour in the semi-finished rice risotto. When it starts to cream, add the beetroot purée and the grated forte classic. At the end, add cold butter, cream it further and adjust to the desired consistency.
To serve, place the catfish fillets on the risotto, place the beetroot chips around them and drizzle the dill oil over the top. Serve with dry white wine.
Enjoy your meal!
