Perch in sage milk served with orange and lime risotto

Recipe for 4 persons

Time required

90 minutes

Ingredients

Fish
600 g skinless perch fillets (filet royal)
200 ml milk
4 sage leaves
1 tbsp honey
Salt and freshly ground pepper

Orange and lime risotto
300 g Vialone risotto rice
Zest and juice of 1 orange
Zest and juice of 1 lime
1 shallot
1 clove of garlic
1 tbsp olive oil
1 sprig of thyme
200 ml white wine
800 ml vegetable stock
80 g butter
20 g grated parmesan
2 tsp lemon oil

Chive sauce
200 ml white wine
200 ml fish stock
200 double cream
1 bunch of chives
Cornflour
Salt and freshly ground pepper

How to make it

Risotto

• Sauté risotto rice with shallots, garlic and a sprig of thyme in olive oil
• Deglaze with white wine and gradually add the vegetable stock
• Let it simmer for 10 minutes
• Add the juice and zest of the orange and lime to the risotto
• Garnish with butter and parmesan
• Season with lemon oil

Fish

• Place the sage leaves in the milk and add the honey
• Season with salt and pepper
• Bring to the boil and simmer for 10 minutes
• Add the fillets to the stock
• Cover and poach for 6 minutes

Chive sauce

• Reduce the white wine and fish stock to one third
• Add the cream and continue to cook for 10 more minutes
• Thicken with a little cornflour