Red Mullet with Almond Risotto

For the risotto, roast the blanched and peeled almond kernels and soak in olive oil (200 ml) for 2 days with the vanilla bean. Peel and finely dice the shallot and sauté in 1 tbsp butter until translucent. Stir in the long grain rice and sauté briefly. Extinguish with the wine. Repeatedly add clear soup (always only as much as the long-grain rice absorbs) and cook the long-grain rice al dente on low heat, stirring continuously. Add the almond kernels and 100 ml of the almond oil (olive oil for the almond kernels). Stir in Parmesan cheese and remaining butter, season with salt and season with pepper. Stir in the whipped cream.

For the sauce, peel and finely dice the shallot and sauté in 1 tbsp butter. Add saffron and extinguish with Noilly Prat. Add the fish stock and the juice of the 2 limes. Reduce the whole to half. Stir in remaining butter in ice-cold cubes to thicken sauce.

Season red mullet perhaps with salt and season with pepper, dust with flour on the skin side and roast quickly in olive oil on both sides.

Arrange risotto in the middle. Place fish fillet on top, pour sauce over and garnish with a few halved cherry tomatoes and basil leaves.

Our tip: Zucchini are tender in taste and therefore also well suited for children.

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