For 4 people

Grilled sea bream

• 2 gilthead bream, ready to cook
• Sea salt or coarse salt
• 1 lemon
• Salt and pepper to taste

Beet risotto

• 1 red onion
• 200g beet (pre-cooked)
• 2 tablespoons butter
• 350g risotto rice
• Salt and pepper to taste
• 900 ml vegetable stock
• 350 ml dry white wine
• 80g finely sliced Parmesan cheese
• 4 tablespoons walnut kernels
• 1 cup of sour cream
• Herbs to taste

Have your gilthead prepared ready to cook by your trusted dealer. You should use the 3 S formula here. Clean, acidify, salt, you can also play around with other ingredients, such as coarse pepper or herbs.

Risotto
(don't worry..... is easy to prepare)
Melt the onion in butter and add the washed risotto rice, sauté for a few minutes while stirring and deglaze with a good dash of wine, add the vegetable stock, but only a little at a time. Repeat this while stirring until the rice is still very firm to the bite and set aside. (Can also be made 5 hours before the guests arrive) Mix the beet with salt, pepper, sugar and a little olive oil. Cook the risotto with the remaining stock and white wine until al dente and color with the blended beet, finally add the parmesan.

Clean, acidify and salt the sea bream, season with pepper and a little chili to taste. Brush lightly with olive oil and grill over an open fire to the desired degree of doneness

Caramelized walnut kernels go perfectly with it and a few grilled vegetables for decoration, or herb sour cream for the eye.