Dish

Tub gurnard fillets with chorizo, Parmesan risotto, and a sauce made with artichokes and sun-dried tomatoes

Par Régis-Hubert CLECH, chef , Collège du Caraquet, Desvres

Tub gurnard fillets with chorizo, Parmesan risotto, and a sauce made with artichokes and sun-dried tomatoes
15 min
Préparation
30 min
Cuisson
45 min
Total
Facile
Niveau
4
Personnes

Ingredients

  • 8 fillets of tub gurnard
  • 50 g chorizo
  • 100 g sun-dried tomatoes
  • 1 teaspoon green pesto
  • 500 cl of chicken broth
  • 2 artichoke hearts
  • 1 yellow onion
  • Chives
  • Fleur de sel
  • 100 g of grated Parmesan cheese
  • 200 g risotto rice
  • 250 cl of liquid crème fraîche
  • 1 shallot
  • 3 lemons
  • Espelette pepper
  • Olive oil

Preparation

1
Squeeze the juice from the lemons and set aside in the fridge. Peel, wash, and finely chop the shallot and onion. Wash and finely chop the chives. Keep everything separate in the fridge.
2
Make the sauce by combining the artichokes and sun-dried tomatoes, both finely diced, then add the lemon juice, shallot, pesto, olive oil, fleur de sel, and Espelette pepper.
3
Sauté the finely diced chorizo in a skillet over high heat without adding any fat. Set aside on paper towels. Sauté the onions in olive oil until translucent, then add the rice and cook until it turns pearly. Add the chicken broth and simmer over low heat. Stir in the cream and Parmesan cheese. Keep warm.
4
Quickly sear the tub gurnard fillets in olive oil, skin-side down, and season them. Be careful not to overcook the fillets!
5
Place the risotto in the center of the plate, pour the sauce around it, and arrange the tub gurnard fillets on top of the risotto. Add the Parmesan, chorizo, and chives. It’s ready! Enjoy your meal!