Ingredients
- 6 Schollenfilets
- ½ TL Salz
- 1 EL Zitronensaft
- 80 g Zwiebeln
- 2 EL natives Olivenöl extra
- 300 g Risottoreis
- 100 g Weißwein, trocken
- 700 g Wasser
- 50 g Frischkäse, fettarm
- ¾ - 1 TL Salz
- 2 geh. TL Gewürzpaste für Gemüsebrühe, selbst gemacht
- 1 - 2 Prisen Safran
- 2 Prisen Muskatnuss, gemahlen
- 2 Prisen Cayennepfeffer, gemahlen
- etwas frische Petersilie
- etwas rosa Pfeffer
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