200°C · 20-35 minAllergens
Lactose
Schaaldieren
Ei
Sulfiet
Mosterd
VisLangoustine Bisque Risotto with Fish of the Day
Indulge in a luxurious seafood dish with this exquisite risotto! The risotto rice is cooked in homemade langoustine bisque, infusing it with rich flavours. The fresh monkfish is kept simple and briefly pan-fried to retain all its taste. Accompanied by a crunchy fennel salad with fresh samphire and spinach, dressed with saffron orange dressing. Enjoy! The fish may differ from the photo.
Anchovies, langoustine, fresh fish of the day, fennel, spinach, white onion, carrot, fresh samphire, leek, garlic, red chilli, orange zest, fresh rosemary, juniper berries, cinnamon, cloves, bay leaf, paprika powder, saffron, star anise, vanilla, Parmesan cheese, Carnaroli rice, Tabasco, tomato purée, brandy, Pernod, orange juice, white wine, sugar, extra virgin olive oil, red wine vinegar, butter, homemade dressing (sunflower oil, pasteurised free-range egg, white wine vinegar, Dijon mustard, vegetable stock, Tabasco, curry, pepper and salt), sunflower oil.
Allergens: alcohol, ei, koemelk, lactose, mosterd, schaaldieren, sulfiet, vis.
Microwave
Remove the fish with the baking paper from the dish. Heat the risotto loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Warm the fish for 30 seconds to 1 minute on the baking paper. Serve with the fennel salad (cold). Watch out for any bones!
Oven — 200°C, 20-35 minMarleen's choice
Remove the fish with the baking paper from the dish. Heat the risotto covered with an oven-safe plate or aluminium foil for 20 minutes (1 person) to 25-30 minutes (2 or more persons). Stir halfway through to ensure everything is heated evenly. In the last 4-5 minutes, warm the fish on the baking paper. Serve with the fennel salad (cold). Watch out for any bones! Disposable containers cannot go in the oven, transfer to an oven dish.