Rezept für Ostern: Zanderfilet mit Spargelrisotto statt Oster-Lamm

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts are more affordable and provide a similar texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still providing smoothness.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Vinegar can provide acidity at a lower cost.

Prepare the Bärlauchpesto by blending 100g Bärlauch, 80g roasted pine nuts or almonds, 2 chopped garlic cloves, 200ml olive oil, 80g grated Parmesan, and seasoning with sea salt and black pepper.

For the risotto, sauté 4 finely chopped shallots in olive oil, then add 400g risotto rice and toast briefly.

Deglaze with 250ml white wine and gradually add 800ml asparagus stock while stirring until the rice is creamy and cooked.

Stir in 140g butter and 120g grated Parmesan, seasoning with salt, sugar, and a pinch of Piment d'Espelette.

Prepare the asparagus by trimming and cooking 600g green and 600g white asparagus until tender, then mix into the risotto.

For the roasted cocktail tomatoes, combine 32 ripe cocktail tomatoes, half a red onion, fresh ginger, 3 tablespoons white balsamic vinegar, 3 tablespoons olive oil, and season with salt, sugar, and pepper before roasting.

Season the 2kg cleaned zander fillet with salt, rosemary, thyme, and a bit of Alba oil, then cook in butter until golden.

Cooking Techniques

Spice Level:

Dietary

Allergens