Confit char with risotto and asparagus



For the char:

Ingredients (4 people)
4 char filets
350 ml rapeseed oil
150 ml olive oil
50 ml hemp oil
4 cloves
1 star anise

For the risotto:

Ingredients (4 people)
500 g risotto rice
1 onion white
1/4 l white wine
2 l vegetable stock
1 clove of garlic
1 bay leaf
1 cinnamon stick, approx. 4 cm
100 g parmesan
50 g basil
3 tablespoons olive oil
Sesame oil

For the asparagus:

Ingredients (4 people)
125 g asparagus white
125 g asparagus green
2 sprigs rosemary
4 sage leaves
Olive oil

To serve:

Ingredients (4 people)
petals of cornflowers and red clover


Cut onion into small cubes and sauté in a pot with some sesame oil, add the rice and sauté for about 2 minutes, then deglaze with white wine. Gradually pour in the stock and stir well every now and then. The cooking time depends on the type of rice. After about 20 minutes, add the garlic, bay leaf and cinnamon stick and continue to simmer. The risotto should have a nice, sloppy consistency at the end.
Before serving, place the Parmesan, basil, a little salt and olive oil in a stand mixer and blend to a pesto. Stir the pesto into the risotto and sprinkle with a little ground pepper to serve.
Preheat oven to 200 °C top/bottom heat. Cut off the ends of the asparagus, peel the white asparagus and cut diagonally into thin slices. Place the asparagus slices on baking paper, salt, sprinkle with rosemary and sage, drizzle with olive oil and tie a parcel with the baking paper. Cook in the oven for 15 minutes.
Put rapeseed oil, olive oil, hemp oil, cinnamon and cloves in a pan and heat to 60 °C. Confit the char fillets in the warm fat for 10 minutes.
To serve, scatter cornflower and red clover petals over the dish.