Lemon Risotto with Fried Fillet of Pike Perch

For the white tomato stock, quarter the tomatoes and remove the stalk.

Rinse the lemon, dry it and peel off 6 wide zests. Now squeeze the juice. Put the tomatoes with 3 tbsp juice of one lemon, the star anise, zest, gin, sea salt and sugar in a hand mixer and whisk for 1 minute at the highest speed. Now drain the quantity through a double-laid straining cloth into a sufficiently large bowl for one night. Set aside the collected stock until further processing in the risotto.

For the lemon risotto, peel and chop the shallot. Rinse and dry the lemon and peel off 6 wide zests. Finely chop the candied lemon. Chop basil leaves. Finely grate Parmesan cheese. Sauté the shallot with 1 tbsp olive oil and 10 g butter in the Kelomat until colorless. Stir in the long grain rice and the lemon zest and sauté for a few minutes, then extinguish with white wine. When the white wine has evaporated, add 650 ml of the prepared tomato stock and close the kelomat. Put the kelomat on level I for five minutes. Open the kelomat and taste the long grain rice. If it is not yet of the right consistency, continue cooking in the traditional way (i.e. perhaps pour on a little more clear soup and stir to soften). When the rice is cooked to the right consistency, remove the kelomat from the stove, add the candied lemons, add salt if necessary and mix with the remaining butter, Parmesan cheese and basil.

Zande

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