Beet Risotto with Roasted Char Filet and White Wine Sauce

Melt the butter. Sauté the shallots and garlic in it without coloring. Add the risotto rice, sauté briefly and pour in the clear soup and white wine. Season with salt and pepper, cover with a lid and make leisurely 6 min. Stir a few times in between. Remove from heat and simmer for about

8 min. pull. Then brush evenly and cool.

Boil the beet juice once. Add the pre-cooked long grain rice and let it swell. When the liquid is almost completely absorbed, add the Parmesan cheese and the cold pieces of butter, let them melt, season with salt and freshly ground pepper. The risotto must not make more in any case and should be served on the spot.

White wine sauce: foam the butter and sauté the shallot cubes in it without coloring. Add the white wine and cook well.

Add the whipped cream and crème fraîche and cook. Season to taste with salt and freshly ground pepper. Add the butter and whisk until creamy. Strain through a fine sieve. Add the Parmesan cheese and whisk again.

Char: Remove the bones from the char fillets, heat the butter in a frying pan, place the fillets skin side down in the frying pan and fry until crispy. Add garlic and shallots to fillets form. Drizzle with lime juice and season with salt and pepper. Turn fillets to other side and add butter. Slowly finish cooking and

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