Pike perch on fennel risotto with olive ice cream

Ingredients

Directions

1. 1

   Drain the olives and chop them finely. Set aside covered. Beat the egg yolks with sugar and 1 pinch of salt over a hot water bath with a whisk until creamy. Add milk and cream. Heat the mixture while stirring constantly until it thickens slightly.

2. 2

   Wash lemon hot, grate dry, grate peel finely and stir into the egg milk with cream cheese and 3 tbsp. oil. Pour the mixture into a bowl, allow to cool and freeze for at least 6 hours.

3. 3

   Stir every 30-45 minutes (it is easier and quicker in the ice cream machine). When the mixture begins to freeze, stir in the olives.

4. 4

   Clean, wash and drain the fennel. Pluck the fennel greens and put them in a small bowl with cold water. Cut the fennel bulb into fine strips. Peel onion and cut into fine cubes.

5. 5

   Peel and finely chop the garlic. Heat 3 tablespoons of oil in a saucepan. Sauté garlic and onion in it until transparent. Add rice and sauté briefly. Deglaze with wine and bring to the boil. Add broth bit by bit, stirring from time to time.

6. 6

   Always add the next portion of liquid only after the rice has absorbed the liquid. Cook for a total of 30-35 minutes. After about 10 minutes cooking time add fennel and stir in.

7. 7

   In the meantime take 2 pieces of fresh dough from the tin. Use the remaining dough for other purposes. Cut the dough in half horizontally. Press the dough slices a little flatter and place them over 4 convexities of an inverted muffin tray (12 troughs) which has been greased on the underside.

8. 8

   Push the edges of the dough down a little at the sides. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 10 minutes until golden brown. Take out of the oven and let the bread bowls cool down on a cake rack.

9. 9

   Wash the fish, dab dry and cut into 4 equal pieces. Season with salt and pepper from both sides. Turn the fish in flour. Heat 2 tablespoons of oil in a coated pan. Fry the fish in it first on the skin side for about 2 minutes.

10. 10

    Add the butter and continue frying briefly. Turn the fish and fry for another 1-2 minutes.

11. 11

    Take olive ice cream from the freezer and let it thaw a little. Finely grate the Parmesan cheese. Chop about 3/4 fennel green roughly and stir it with the parmesan into the risotto, season with salt and pepper. Cut balls off the ice cream and put them into the bread bowls.

12. 12

    Serve with risotto and pike-perch on plates. Garnish with remaining fennel green.