Fish on a bed of tomato risotto and bruschetta duo

Ingredients

4 servings

• 240 g risotto rice
• 400 g "Caramelized onions and shallots" Créations prepared tomato sauce
• 1 shallot
• 1 onion
• salt
• 100 g grated Parmesan cheese
• 10 button mushrooms
• 1 lemon
• 3 tablespoons olive oil
• 10 g butter
• 200 g cod
• 1 bell pepper
• 4 slices of country bread
• 4 tablespoons olive oil
• 1 garlic clove
• 2 tablespoons thick cream
• 2 tablespoons "Roasted garlic extract and Mediterranean herbs" Créations prepared tomato sauce
• 2 tablespoons "Caramelized onions and shallots" Créations prepared tomato sauce
• 1 pinch of Espelette pepper
• 1 eggplant
• salt
• pepper
• 10 g walnuts
• 1 avocado
• 1 mozzarella ball

Steps

1. 1

   Chop the onion and shallot. Cut the mushrooms into pieces (except for 1, which should be kept whole and raw for plating).

2. 2

   Sauté the rice in the butter-oil mixture until the rice grains are almost transparent. Add 300g of Creations "Caramelized onions and shallots" cooked tomato sauce, the shallot, onion, and parmesan. Stir in the mushrooms, 25cl of water, and salt.

3. 3

   Cook for one hour over low heat in a saucepan, stirring regularly.

4. 4

   At the end of cooking, cut the fish into strips and cook separately in 100g of Creations "Caramelized onions and shallots" cooked tomato sauce. Add diced bell pepper, some yellow lemon zest, and season with salt.

5. 5

   Arrange the fish on the risotto and decorate with grated parmesan and a few raw mushroom slices.

6. 6

   For the bruschetta: Toast the bread for 10 minutes at 160°C (gas mark 5-6). Then rub with garlic and drizzle with olive oil.

7. 7

   For the eggplant bruschetta: mix the Creations "Caramelized onions and shallots" cooked tomato sauce with the cream. Add chili pepper. At the same time, cut the eggplant into strips, salt, pepper, drizzle with oil, and bake for 10 minutes at 180°C. Assemble: spread the sauce on 2 slices, then arrange the eggplants and sprinkle with crushed walnuts.

8. 8

   For the avocado bruschetta: spread the Creations "Roasted garlic extract and Mediterranean herbs" cooked tomato sauce on the last 2 slices of bread. Arrange the sliced avocado on top, place pieces of mozzarella on top, and drizzle with olive oil. Season with salt and pepper.