Ingredients
Directions
- 1
Put the fish, chopped leek, fennel stalks, and dill stems in a pot, cover with water, and let it simmer to make the broth.
- 2
Meanwhile, finely chop the shallot, mince the garlic, and remove the thyme from the stems. Chop part of the dill. Peel and cut the prawns into five pieces.
- 3
On medium heat, melt butter and add olive oil. Lightly sauté the shallot, thyme, and garlic. Add the prawns and cook for a couple of minutes before adding the rice. Heat the rice until it absorbs the oil, then pour in the white wine and let it evaporate. Gradually add 4 ladles of broth while stirring. Add chopped dill and continue cooking for about an hour to an hour and a half, stirring and adding broth as needed.
- 4
Make dill pesto: Save a few sprigs for garnish, and blend the remaining 50g of dill, half a clove of garlic, salt, pepper, lemon juice, and 100ml of vegetable oil in a blender until smooth.
- 5
Whip the cream to stiff peaks and grate the Parmesan for the risotto.
- 6
Season the fish with salt and pepper, coat it with oil, and pan-sear until golden brown.
- 7
Thinly slice the fennel and sear it in a hot, dry pan for 1 minute.
- 8
When the risotto is al dente, turn off the heat, add a piece of butter, grated Parmesan, and a spoonful of whipped cream. Stir and cover with a lid.
- 9
Plate the risotto with the fish and garnish with dill pesto, fennel, whipped cream, and dill sprigs.
