{"id":4222,"date":"2018-03-01T12:00:26","date_gmt":"2018-03-01T11:00:26","guid":{"rendered":"https:\/\/dev.rouvinez.com\/blog\/non-classe\/parmesan-crisp\/"},"modified":"2026-05-28T10:47:09","modified_gmt":"2026-05-28T08:47:09","slug":"parmesan-crisp","status":"publish","type":"post","link":"https:\/\/dev.rouvinez.com\/en\/blog\/recipes\/parmesan-crisp\/","title":{"rendered":"Parmesan Crisp"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong><a href=\"https:\/\/shop.famillerouvinez.com\/fr\/shop\/5-472-petite-arvine-chateau-lichten-aoc-valais.html#\/37-centilisation-75\" target=\"_blank\" rel=\"noopener\">Petite Arvine Ch\u00e2teau Lichten<\/a> with a Parmesan crisp, risotto, and wild char with pumpkin juice<\/strong><\/p>\n\n<h2 class=\"wp-block-heading\"><strong>Serves 8<\/strong><\/h2>\n\n<h3 class=\"wp-block-heading\"><strong>For the Crisps<\/strong><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>1 packet of filo pastry sheets (special pastry available commercially)<\/li>\n\n\n\n<li>50 g Parmesan<\/li>\n\n\n\n<li>50 g butter or clarified butter<\/li>\n\n\n\n<li>1 egg yolk and a little milk (for glazing)<\/li>\n\n\n\n<li>2 sheets of baking paper<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\"><strong>For the Pumpkin Juice<\/strong><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>200 g butternut squash<\/li>\n\n\n\n<li>1 chopped shallot<\/li>\n\n\n\n<li>a knob of butter<\/li>\n\n\n\n<li>a little water<\/li>\n\n\n\n<li>1 dl cream<\/li>\n\n\n\n<li>salt and freshly ground pepper<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\"><strong>For the Risotto<\/strong><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>150 g Carnaroli risotto rice<\/li>\n\n\n\n<li>1 chopped shallot<\/li>\n\n\n\n<li>50 g butter<\/li>\n\n\n\n<li>1 dl white wine<\/li>\n\n\n\n<li>4 dl fish stock or clear chicken broth<\/li>\n\n\n\n<li>100 g Parmesan Reggiano<\/li>\n\n\n\n<li>a little olive oil<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\"><strong>For the Wild Char<\/strong><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>2 wild chars from Lake Geneva or other (have your fishmonger fillet them)<\/li>\n\n\n\n<li>a little olive oil<\/li>\n\n\n\n<li>salt and freshly ground pepper<\/li>\n\n\n\n<li>a knob of butter<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\"><strong>Garnish<\/strong><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>a bunch of dill<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\"><strong>Preparation<\/strong><\/h3>\n\n<p class=\"wp-block-paragraph\">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.      <\/p>\n\n<p class=\"wp-block-paragraph\">2. Pumpkin Juice: Cut the peeled squash into small cubes. Saut\u00e9 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. <\/p>\n\n<p class=\"wp-block-paragraph\">3. Risotto: Saut\u00e9 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.    <\/p>\n\n<p class=\"wp-block-paragraph\">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.    <\/p>\n\n<h3 class=\"wp-block-heading\"><strong>Presentation<\/strong><\/h3>\n\n<p class=\"wp-block-paragraph\">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. <\/p>\n\n<h3 class=\"wp-block-heading\"><strong>Finishing Touches<\/strong><\/h3>\n\n<p class=\"wp-block-paragraph\">Heat your crisps and pumpkin juice, and check the risotto.<\/p>\n\n<p class=\"wp-block-paragraph\">Wine Suggestion: <a href=\"https:\/\/shop.famillerouvinez.com\/collections\/clos-domaines-et-chateaux\/products\/petite-arvine-chateau-lichten-aoc-valais\" target=\"_blank\" rel=\"noopener\">Petite Arvine Ch\u00e2teau Lichten<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Petite Arvine Ch\u00e2teau Lichten with a Parmesan crisp, risotto, and wild char with pumpkin juice Serves 8 For the Crisps For the Pumpkin Juice For the Risotto For the Wild Char Garnish Preparation 1. Crisps: Preheat the oven to 180 degrees Celsius. Brush a baking sheet with a little butter over the entire surface. Place [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":4223,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[54],"tags":[],"dipi_cpt_category":[],"class_list":["post-4222","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/posts\/4222","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/comments?post=4222"}],"version-history":[{"count":1,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/posts\/4222\/revisions"}],"predecessor-version":[{"id":4224,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/posts\/4222\/revisions\/4224"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/media\/4223"}],"wp:attachment":[{"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/media?parent=4222"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/categories?post=4222"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/tags?post=4222"},{"taxonomy":"dipi_cpt_category","embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/dipi_cpt_category?post=4222"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}