Petite Arvine Château Lichten with a Parmesan crisp, risotto, and wild char with pumpkin juice
Serves 8
For the Crisps
- 1 packet of filo pastry sheets (special pastry available commercially)
- 50 g Parmesan
- 50 g butter or clarified butter
- 1 egg yolk and a little milk (for glazing)
- 2 sheets of baking paper
For the Pumpkin Juice
- 200 g butternut squash
- 1 chopped shallot
- a knob of butter
- a little water
- 1 dl cream
- salt and freshly ground pepper
For the Risotto
- 150 g Carnaroli risotto rice
- 1 chopped shallot
- 50 g butter
- 1 dl white wine
- 4 dl fish stock or clear chicken broth
- 100 g Parmesan Reggiano
- a little olive oil
For the Wild Char
- 2 wild chars from Lake Geneva or other (have your fishmonger fillet them)
- a little olive oil
- salt and freshly ground pepper
- a knob of butter
Garnish
- a bunch of dill
Preparation
1. Crisps: Preheat the oven to 180 degrees Celsius. Brush a baking sheet with a little butter over the entire surface. Place a first filo sheet on top, then brush it with the egg wash. Sprinkle lightly with Parmesan and place another filo sheet on top. Repeat the process to obtain a superimposed layer of 3 filo sheets. Press everything down firmly with a cake pan. Cut strips 18 cm long and 2 cm wide and form circles, sealing with a little egg wash. Bake the circles on a baking sheet until lightly golden, remove from the oven, and set aside.
2. Pumpkin Juice: Cut the peeled squash into small cubes. Sauté the shallot in butter, add a little water, and let it stew covered for 20 minutes; season and add the cream, then blend everything and strain through a fine sieve. Adjust seasoning and set aside.
3. Risotto: Sauté the chopped shallot in butter (a knob). Add the Carnaroli rice and glaze it well; moisten with white wine, salt lightly, and cook for a few minutes. Moisten with a little chicken broth, repeat the process until the risotto is al dente. Finish the risotto at the last moment. Remove from heat, add a large knob of butter, Parmesan, and a drizzle of olive oil. Adjust seasoning.
4. Fish: Check that the bones are well removed. Slice each fillet into 4 pieces. Heat a non-stick pan, add a drizzle of olive oil, and place your pieces skin-side down (1 minute). Salt and pepper the fillets. Remove your pan from the heat, add a knob of butter, and baste your fillets without turning them. Add a little lemon juice. The flesh side of your fillets should still be translucent.
Presentation
Place a crisp in the center of the plate, fill the center with hot, creamy risotto, balance the fish on top, and pour the pumpkin juice around it. Finish with a sprig of dill.
Finishing Touches
Heat your crisps and pumpkin juice, and check the risotto.
Wine Suggestion: Petite Arvine Château Lichten
