Skin-fried Brill and Ramson Risotto with Goat Cheese
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Adam Price
TV chef & cookbook author
Brill is one of the most delicate flat fish in Danish waters – and paired with a creamy ramson risotto with goat cheese it becomes a dish that tastes of spring.
Adam Price shows you how to fry the brill crispy on the skin side and make a risotto that is creamy and full of flavor from ramson and goat cheese. Tip: A risotto should be flowing and not a solid porridge – add stock continuously and don't be afraid to add a little extra.
Adam Price shows you how to fry the brill crispy on the skin side and make a risotto that is creamy and full of flavor from ramson and goat cheese. Tip: A risotto should be flowing and not a solid porridge – add stock continuously and don't be afraid to add a little extra.
Servings
: 4
Servings
Ingredients
2
brill
400
g
Risotto Rice
0.5
liter
Stock – vegetable or chicken broth
100
g
Butter
3
tbsp
Olive Oil
1
glass
White Wine
Zest of ½ Lemon
1
Goat Cheese Roll
2
Shallots
1
bunch
Ramson
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Instructions
Step 1/6
Chop the shallots finely. Sauté them until soft and clear in olive oil – they should not brown. Add the rice and let it cook for a couple of minutes.
Step 2/6
Pour in the white wine and let it cook away. Now add the stock little by little and let it cook away.
Step 3/6
Meanwhile, zest the lemon, chop the ramson relatively finely and remove the outermost mold layer from the goat cheese. You can also use a completely fresh goat cheese without mold – or a goat cheese in ash.
Step 4/6
When the rice begins to become tender, add the cheese, lemon zest, ramson and butter cut into small cubes. You may need to use a bit more stock than half a liter.
Step 5/6
Whisk the butter and cheese in with a ladle or wooden spoon – it creams the risotto when there is a bit of movement in the pot. You can also add a bit of water at the end if the risotto is too dry. Remember: a risotto should be wet and flowing, and the rice should be tender without a hard center.
Step 6/6
The fish Adam Price served with the risotto was a brill. Ask the fishmonger to fillet the fish, but keep the skin on. Salt the fish on the flesh side and divide the fillets in two, so you have four pieces. Fry it on the skin side with plenty of olive oil. After approximately 3 minutes of frying, turn the fish and finish frying for approximately 1 minute on the flesh side.
Adam Price
TV chef & cookbook author
Food has played a central role in Adam Price's life, from childhood to the present day, where he can call himself a food writer, restaurateur, and cookbook author. He is perhaps best known as a TV chef on the programme 'Spise med Price', which he has made with his brother James Price since 2008.
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