Cod with Horseradish Crust on Mushroom Risotto – *

Have fun preparing this mushroom dish!

(*) Roasted cod-fillet with horseradish crust and wild mushroom risotto Clean the mushrooms with a brush, if necessary cut them fresh. cut them and steam them in butter until soft. Add long grain rice and steam briefly. Extinguish with wine. Make at low temperature. Let soup bubble up, add little by little. Make al dente while stirring intermittently. Coarsely chop nuts, bähen.

Preheat stove to 220 degrees.

Cut cod into pieces. Place on a baking sheet lined with parchment paper.

Chop bread in a cutter. Grate horseradish (according to personal taste) directly into the bread. Season with salt and pepper. Spread evenly over the fish. Cut butter into flakes, form over it. Bake in the upper half of the oven for about fifteen minutes.

Finish risotto with nuts and cream. Season to taste with salt and freshly ground pepper. Cut the chives directly with scissors. Arrange on heated plates, place the fish on top and bring to the table on the spot.

Tip: Garnish with dill if desired.

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