Fried redfish fillet on spinach risotto with deep sea crabs
Ingredients for 4 persons: 4 redfish fillets (180 g each)salt, pepper from the millsome flour2 tablespoons oillemon and chopped pink pepper berries for garnishFor the risotto:200 g spinach leaves, salt1 onion1 clove of garlic80 g butter160 g risotto rice200 ml white wine500 ml clear broth (ready-made)ground pepper100 g deep sea crab meat Preparation: 1. Rinse redfish fillets and pat dry. Salt and pepper. Dust with a little flour. 2. Select leaf spinach, clean and wash thoroughly. Blanch in boiling salted water for 1 minute. Transfer to a colander and drain. Chop half of it finely. Peel and dic...