Our Christmas menu: Sea bass with risotto

Our main course...

Last week, Renate Winzer from the Hotel Winzer presented the first course of this year’s Christmas menu – a creamy carrot and ginger soup.
Today, we have the main course: delicious sea bass served with risotto, diced courgette and tomatoes, pine nuts and tomato pesto.

A treat for fish lovers

Sea bass, also known to many as Loup de Mer, is considered a delicacy amongst the countless different species of fish. Its first-class white flesh and mild flavour make every fish lover’s heart beat faster. As sea bass has very firm flesh, the fillet can be seared effortlessly on the skin side without falling apart.

Ingredients for 4 people

Risotto

• 250 g risotto
rice• 50 g butter•
5 tbsp olive
oil• 40 g grated Parmesan•
1 l vegetable
stock• 1 l white wine or
Prosecco• pinch of
salt• pepper

Method Heat
a little olive oil in a pan. Add the rice and cook until translucent. Then deglaze with the wine. Simmer over a low heat, stirring constantly, and gradually add the hot stock. After about 15–20 minutes, add the butter and Parmesan and season to taste with salt and pepper.

Pesto

• 6 sun-dried tomatoes•
1 heaped tbsp grated Parmesan•
1 tsp pine
nuts• 1/16 l olive
oil• 1 pinch of salt

Method Blend
the tomatoes, Parmesan and pine nuts with a little olive oil using a hand blender. Finally, season to taste with salt.

Fish

• 4 sea bass
fillets• 2 sage
leaves• 1 clove
of garlic• 1 peeled slice
of lemon• 1 tsp sunflower
oil• 1 pinch of salt

Method Season
the fish fillets with salt, then fry them skin-side down in a pan with the sage leaves, garlic and lemon slice, along with a little oil, for around 3 minutes until crispy. Then turn the fish over briefly and leave to rest.

Serving

Arrange the risotto, fish and pesto attractively on a plate, garnish with fresh herbs, and you’ve conjured up a delicious and impressive dish for your Christmas menu.

The Winzer family and team wish you every success!

Written by Katharina