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Fillet of Zander with Scarlet Runner Bean Risotto – A Perfectly Elegant Dish!

Fillet of Zander with Scarlet Runner Bean Risotto – A Perfectly Elegant Dish!
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This delicate and flavorful dish pairs the mild and flaky fillet of zander with a creamy scarlet runner bean risotto. The risotto is a rich combination of earthy beans and aromatic herbs, complementing the fish perfectly. This dish offers a refined taste of sophistication for a special dinner or gourmet occasion.

Ingredients

Units Scale

For the Zander Fillet:

  • 4 zander fillets (or substitute with pike or other white fish)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

For the Scarlet Runner Bean Risotto:

  • 1 cup scarlet runner beans (or substitute with other beans like cannellini)
  • 1 cup Arborio rice
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable stock (or chicken stock)
  • 1/2 cup white wine
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh thyme for garnish (optional)

Instructions

  1. Prepare the Scarlet Runner Bean Risotto:

    • Soak the scarlet runner beans overnight, or use canned beans to save time. If using dried beans, cook them according to package instructions until tender.
    • In a large skillet or saucepan, heat the olive oil and butter over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant (about 3-4 minutes).
    • Stir in the Arborio rice, toasting it lightly for 2 minutes.
    • Pour in the white wine, stirring constantly until the liquid is absorbed.
    • Begin adding the vegetable stock one ladle at a time, allowing the liquid to absorb before adding more. Stir frequently. Continue this process until the rice is tender and creamy (about 20-25 minutes).
    • Stir in the cooked scarlet runner beans, Parmesan cheese, and butter. Season with salt and pepper to taste. Keep the risotto warm while you prepare the fish.

  2. Cook the Zander Fillet:

    • Heat olive oil and butter in a non-stick skillet over medium heat. Season the zander fillets with salt and pepper.
    • Once the pan is hot, place the fillets in the pan skin-side down (if using skin-on). Cook for about 3-4 minutes, then flip and cook the other side for another 2-3 minutes until the fish is cooked through and flakes easily.
    • Remove the fillets from the pan and keep warm.

  3. Serve:

    • Spoon a generous portion of the scarlet runner bean risotto onto each plate. Place the zander fillet on top. Garnish with fresh parsley and thyme, if desired.

Notes

  • You can substitute the scarlet runner beans with other varieties such as kidney beans or chickpeas.
  • If you prefer a creamier risotto, you can add more butter and Parmesan cheese.
  • Zander can be substituted with other mild, flaky fish like cod, halibut, or tilapia.

Nutrition

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