Steamed Gilthead on Wild Garlic Risotto

An asparagus recipe for gourmets:

For the risotto, sauté shallots in butter and add long-grain rice until translucent. Extinguish with white wine, simmer a little, then fill up with part of the vegetable soup. Cook a little, then add some of the liquid repeatedly. (It is not necessary to stir in the saucepan at this stage, it is enough to loosen the rice grains clinging to the bottom of the saucepan by swirling the saucepan vigorously from time to time). Cook long grain rice until al dente (takes between 15 and 20 min).

Spread a tray with a piece of buttered aluminum foil. Sprinkle the dorade fillets with salt and a little bit of white wine. Cook the fillets in the oven at 70°C for 10 to 14 minutes. The time depends on the temperature accuracy of your oven. You will see that the fish cooked in this way becomes wonderfully tender and juicy.

Add olive oil, cheese and freshly chopped wild garlic to risotto to finish. Fold in 2 tbsp whipped cream before serving.

Serve Doraden fillets on wild garlic risotto. This goes great with roasted asparagus spears.

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