Limande on Shitake Risotto

Roast the pine nuts in a frying pan and chop coarsely. Rinse basil and arugula, drain and chop finely. Rinse lemon, rub dry and grate. Mix herbs and lemon peel with salt, egg yolk, cream cheese and pepper.

2. rinse the Limandes fillets and rub dry. season with salt and spread the kitchen herb filling over them. Roll up the fillets, pin them together with wooden skewers and put them in the refrigerator.

For the risotto, remove the peel from the shallots and garlic and finely dice them. Heat 30 g butter in a saucepan. Sauté shallots and garlic until translucent. Add long grain rice and sauté as well.

Deglaze with a little clear soup and season with salt and pepper to taste. Gradually add the rest of the clear soup and the wine while stirring. Simmer on low heat for about 25 minutes, stirring occasionally. 4.

In the meantime, clean the mushrooms and cut them according to size. Clean the spring onions, rinse and cut into long strips. Clean, rinse and slice carrots lengthwise with a peeler. Grate Parmesan cheese.

5. Heat 20 g butter. Add vegetables and sauté briefly. Add vegetables and Parmesan to risotto form and continue cooking for 5 min.

Heat remaining butter in a non-stick frying pan. Add lime rolls, brown all over and cook for about 3-4 min at a moderate temperature.

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