Cod in Saffron Sauce with Tomato Risotto

Blanch the tomato, peel, seed and dice the flesh. Remove the peel from the carrot, start in strips, then dice. Clean and rinse the leek and also dice it.

Melt the butter in a saucepan and sauté the tomatoes, carrots and leek in it. Remove the skin from the garlic, cut it off and add it. Add the chopped parsley and the long grain rice and season with iodized salt.

Pour the risotto with Prosecco or vegetable soup and cook everything together for about 15 to 18 minutes. Stir from time to time. Finally, add the grated Parmesan cheese and fold it in.

In the meantime, rinse the cooled cod fillet, rub dry and season with iodized salt on both sides. Turn in flour to the other side and roast in melted butter at low temperature on both sides. Cut the lemon in half, squeeze the juice and add with the whipped cream, fresh cream and saffron.

Simmer the saffron sauce a little and season it. Arrange the risotto on plates and add the cod fillet. Pour the sauce over it and bring it to the table.

Nutritional values per unit:

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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