Recipe detail

Fish Pumpkin risotto with fillets of seabream

28. 9. 2022

Author: Jaroslav Mikoška

Company: Retigo

Food category: Fish

Cuisine: Italian

Program steps

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1
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take out the pumpkin and put pumpkin seeds in

2
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take the seeds out

3
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put the fish fillets on the griddle skin side down and leave it for 3 minutes without having the combi on

4
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Ingredients - number of portions - 8

Name Value Unit
pumpkin 1 pcs
pumpkin seeds 30 g
olive oil 50 ml
shallot 300 g
dry white wine 500 ml
vegetable broth 1 l
butter soft 150 g
thyme 1 pcs
round grain rice 500 g
sea bream fillets 8 pcs
salt 1 g
freshly ground black pepper, ground 0.5 g

Nutrition and allergens

Allergens: 7
Minerals: Ca, Co, Cu, F, Fe, I, K, Mg, Mn, Na, P, Zn
Vitamins: A, B, B6, C, D, E, K

Nutritional value of one portion Value
Energy 398.5 kJ
Carbohydrate 51.7 g
Fat 18.1 g
Protein 6.4 g
Water 0 g

Directions

Slice the pumpkin, season, oil and place on a GN container and insert into a preheating combi oven. When done place pumpkin seeds in. Mash the pumpkin to a puree. Some of the pumpkin cut into a small cubes and set aside as a garnish. Make the risotto on the stove as usual adding the pumpkin puree into it at the end.
Leave the griddle to preheat and place the fillets on with a little bit fo olive oil. The combi oven will stay off with the door shut for 3 minutes, Take the fish out and place it on a ready risotto, garnish with chopped fresh parsely leaves, diced pumpkin and pumkking

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