Λαβράκι με ριζότο αβοκάντου

Sea bass with avocado risotto

Ingredients for 2 people:
  • 2 sea bass fillets
  • 3 avocados
  • 2 Florina peppers
  • 150 g rice for risotto
  • 50 g butter
  • half onion
  • 100 g of cream
  • a glass of dry white wine
  • chicken broth
  • Parmesan grated
  • potato chips with paprika
  • juice of a lemon
  • salt
  • pepper
Method
  1. Season the fish and place it on thin avocado slices. Wrap it in a membrane and put it in the fridge.
  2. Make an unsweetened whipped cream and stir with a mashed avocado. Season to taste and add some lemon juice.
  3. Stir 50 g butter with avocado and make the chips. Sauté the onion with a little butter and then add the rice to sauté and douse with the wine. Slowly pour the chicken broth. Before the end of cooking add the butter, the avocado, a little cream and the parmesan.
  4. Fry the fish on a baking paper from both sides.
  5. Fill the peppers with risotto and make small millefeuille with the chips and the mousse. Finally douse the fish with the juice of half a lemon.