Description
This elegant dish combines the delicate, flaky fillet of zander, a freshwater fish, with a creamy and flavorful scarlet runner bean risotto. The bright color and rich texture of scarlet runner beans pair beautifully with the lightness of the zander, creating a sophisticated yet comforting meal. Perfect for special occasions or a refined dinner at home, this dish brings together the best of both land and water in a harmonious blend of flavors.
Ingredients
Units
Scale
For the Zander Fillets:
- 4 zander fillets (about 6 oz each), skin-on or skinless
- 2 tablespoons olive oil or unsalted butter
- 1 lemon (zested and juiced)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
For the Scarlet Runner Bean Risotto:
- 1 cup scarlet runner beans (fresh or dried)
- 1 cup Arborio rice
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine (optional)
- 4 cups chicken or vegetable stock (kept warm)
- 1/2 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh thyme (or rosemary), chopped (optional)
- 1/2 cup heavy cream (optional, for extra creaminess)
Instructions
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Prepare the Scarlet Runner Beans:
- If using dried scarlet runner beans, soak them overnight, then cook them in boiling water for 45-60 minutes or until tender. If using fresh beans, blanch them in boiling water for 3-4 minutes until just tender.
- Drain the beans and set aside.
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Make the Risotto:
- In a large saucepan, heat the butter and olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
- Stir in the Arborio rice and cook for 2 minutes, allowing the rice to lightly toast.
- Add the white wine (if using) and cook until it evaporates, about 2 minutes.
- Begin adding the warm stock one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more stock. Continue this process until the rice is tender and creamy, about 18-20 minutes.
- Once the rice is cooked, stir in the cooked scarlet runner beans, Parmesan cheese, and any additional seasonings (like thyme or rosemary). If desired, add a splash of heavy cream for a richer texture. Season with salt and pepper to taste.
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Cook the Zander Fillets:
- While the risotto is cooking, heat the olive oil or butter in a large skillet over medium-high heat. Season the zander fillets with salt, pepper, and lemon zest.
- Place the fillets skin-side down (if skin-on) in the skillet and cook for 3-4 minutes on each side, until the fish is golden brown and cooked through. The fish should be opaque and flake easily with a fork.
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Assemble the Dish:
- Spoon a generous portion of the scarlet runner bean risotto onto each plate.
- Place the cooked zander fillet on top of the risotto.
- Drizzle with fresh lemon juice and garnish with chopped parsley.
Notes
- If you can’t find zander, you can substitute with a similar white fish like pike, bass, or perch.
- For a vegetarian version of the risotto, omit the fish and serve the risotto as a standalone dish with more vegetables.
- You can also garnish with extra Parmesan or a squeeze of lemon for added brightness.
Nutrition
- Serving Size: 1 plate (fillet with risotto)
- Calories: 450
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 75mg