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Crispy fried mullet with risotto and carrot cream

This dish is made by restaurant Kraantje Lek in Overveen and is suitable for 10 people.

Ingredients

Pepper and salt
Sunflower oil
2kgmullet fillet

100gParmesan cheese (finely grated)
500gGreen peas
Olive oil
600gram risotto rice
2vegetable bouillon cubes
2Garlic cloves
100gButter
splash of white wine
4units.itemslarge shallots

Salt
1bunch of carrots

1shallot salt
100mlOlive oil
100gwatercress
1units.itemsCloves of garlic, peeled

1bunch of green asparagus
1bunch of carrots
Salt
100gsea aster
Olive oil

affilla cress and zorri cress
5gBeet powder

Preparation

  1. Cut the 

  1. Finely chop 4 shallots and press 2 cloves of garlic.
  2. Shell the peas.
  3. Grate the Parmesan cheese.
  4. Fill a measuring jug with a liter of hot water. Add the bouillon cubes.
  5. Place a pan over medium heat, add a good splash of olive oil and sauté the shallot and garlic.
  6. Add the risotto rice and sauté briefly.
  7. Deglaze with white wine and add the vegetable stock from the measuring jug.
  8. Bring the risotto to a boil, reduce the heat, and let it simmer gently for 12 minutes until almost all the liquid has evaporated.
  9. Taste to see if the rice is evenly cooked and still has some bite. Then it is ready.
  10. Add the Parmesan, 50 grams of butter, and the peas, and set the risotto aside.

  1. Cut the greens off the bunches of carrots.
  2. Peel the carrots and cut them into small pieces. Cook them until thoroughly tender.
  3. Drain and blend until smooth or puree with an immersion blender. Add the remaining butter and a pinch of salt.
  4. Put the cream in a piping bag and set aside.

  1. Wash 

  1. Peel 

  1. Place a ring mold in the center of the plate and spoon the risotto into it.
  2. Place the mullet fillet against it.
  3. Pipe beautiful lines of carrot cream around it.
  4. Arrange the vegetable garnish and sea aster garnish playfully around the fish.
  5. Distribute the watercress sauce in rough dots with a tablespoon.
  6. Pick the affilla and zorri cress and arrange them playfully over the plate.
  7. Give the dish the