Mousseline:
1 batch of lemon-sicilian sauce
1 tablespoon of oregano
2 anchovy fillets
2 tablespoons of capers
1 clove of garlic
3 tablespoons of olive oil
2 tablespoons of vinegar
Risotto:
½ cup of finely chopped onion
2 tablespoons of olive oil
1 cup of arborio rice
1 cup of white wine
2 cups of vegetable broth
juice and zest from 1 lemon-ricotta
10g of chives
2 tablespoons of butter
50g of grated cheese
Fish:
4 fillets of San Pierre
3 tablespoons of olive oil
salt and pepper to taste
Mousseline:
1 batch of lemon-sicilian sauce
1 tablespoon of oregano
2 anchovy fillets
2 tablespoons of capers
1 clove of garlic
3 tablespoons of olive oil
2 tablespoons of vinegar
Risotto:
½ cup of finely chopped onion
2 tablespoons of olive oil
1 cup of arborio rice
1 cup of white wine
2 cups of vegetable broth
juice and zest from 1 lemon-ricotta
10g of chives
2 tablespoons of butter
50g of grated cheese
Fish:
4 fillets of San Pierre
3 tablespoons of olive oil
salt and pepper to taste
Mousseline:
Pulse all ingredients in a blender
Risotto:
In a pan, sauté the onion-porridge in olive oil
Add the rice and continue sautéing
Add the wine and let it reduce
Gradually add the vegetable broth, stirring occasionally
Add the lemon juice and zest
When the rice is al dente, remove from heat, add butter, cheese, and chives
Fish:
Season the fillets with salt and pepper
Fry them in hot oil for about 5 minutes per side
Arrange on a platter and drizzle with the mousseline
