Fish on his bed with tomato risotto and bruschetta duo

Method

1. 1

   Chop the onion and shallot. Cut the mushrooms into pieces (except 1, which must be kept whole and raw for dressing).

2. 2

   Sauté the rice in the butter-oil mixture until the rice grains are almost transparent. Add 300 g of cooked tomato sauce Creations "Caramelized onions and shallots", shallots, onion and parmesan. Integrate mushrooms, 25 cl of water and salt.

3. 3

   Cook an hour over low heat in a saucepan stirring regularly.

4. 4

   At the end of cooking, cut the fish into slats and cook separately in 100 g of cooked tomato sauce Creations "Caramelized onions and shallots". Add the diced pepper, some lemon zests and salt.

5. 5

   Dress the fish on the risotto and decorate with grated Parmesan and some slices of raw fungus.

6. 6

   For bruschetta: Grill bread 10 min at 160°C (thermostat 5-6). Then rub with garlic and sprinkle with olive oil.

7. 7

   For bruschetta au aubergines: mix the cooked tomato sauce Creations "Caramelized onions and shallots" with the cream. Add pepper. In parallel, cut the eggplant into slats, salt, pepper, oil and bake 10 minutes at 180°C. Dress: spread 2 slices of the sauce then place the eggplants and sprinkle with crushed nuts.

8. 8

   For the avocado bruschetta: spread the cooked tomato sauce Creations "Extract of roasted garlic and Mediterranean herbs" on the last 2 slices of bread. Place the avocado cut into slats, put on the pieces of mozzarella and sprinkle with olive oil. Salt, pepper.

Reviews