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Snacked fillet of sea bream and its fennel risotto

Succumb to the snacked fillet of sea bream and its fennel risotto accompanied by a white Costières de Nîmes, the Elégance of Château Beaubois!

Snacked fillet of sea bream with fennel risotto

Ingrédients

For 2 persons :
* For the fennel risotto:
150 grams of risotto rice (arborio rice)
1 small fennel bulb
5 cl dry white wine
75 cl water
1 vegetable stock cube
Olive oil
* For snacked sea bream fillets:
2 fillets of sea bream
Salt and pepper
Huile Olive oil

Snacked fillet of sea bream with fennel risotto

Présentation

1* For the fennel risotto: Wash 2 fennel leaves and cut them into strips.
2In a saucepan, melt your butter and add the fennel strips. Cook them until they are soft.
3In another pan, heat the water until it boils with a vegetable stock cube.
4Once your fennel strips are melting, pour the risotto rice into your first pan until the rice becomes translucent.
5Once you have a transparent rice, add your hot broth to the rice little by little to cook it. When your rice has absorbed all your stock, it is cooked.
6Once your rice is cooked, add the white wine and tomato paste according to your preference.
7Leave the mixture in the pan for another 5 minutes.
8* For the sea bream fillets: Season your sea bream fillets with salt and pepper.
9Place them on a plancha or non-stick pan without fat and cook for 2 minutes on each side.
10At the end of the cooking time, brush the sea bream fillets with a little olive oil.
11* For the dressing: Place a piece of risotto in the plate in the form of a disc and then place your snacked fillet of sea bream on top. Enjoy!

Pair a snacked fillet of sea bream and fennel risotto with a white Costières de Nimes, the Elégance from Château Beaubois. A smooth wine with notes of citrus and white pepper that will go very well with the iodine side of the fish. The fennel risotto will complete this 100% Mediterranean match.

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