Catering - Recipe: Papillote of fish, Julienne of vegetables, risotto with sauce vierge

The teams of cooks in our catering division have decided to share with you the recipe for one of the dishes they have prepared and which is available to taste in the restaurants of the Hôpitaux Robert Schuman.

Today, our team offers you its recipe for Fish papillote, Julienne vegetables, risotto with sauce vierge:

Ingredients:

6 white fish fillets, 200g each
1kg of: carrots, green courgettes, yellow courgettes, tomatoes, red onions
2 limes, 3 white onions, 1 cucumber, 1 mango, 100g pumpkin seeds
Parsley, chervil, coriander, dill, salt, pepper, olive oil, sesame oil and soy sauce
500g risotto rice, 2 vegetable stock cubes, 300g single cream, 200g Parmesan cheese, 50g butter

Steps:

Julienne vegetables: julienne the carrots and courgettes, add the sesame oil, soy sauce and coriander. Season with salt and pepper. Slice the lime.
Virgin sauce: peel and dice the tomatoes, cucumber, red onions and mango.
Chop the parsley and chervil.
Place the pumpkin seeds in the oven at 180° +/- 10 minutes and leave to cool.
Mix all the ingredients with the olive oil. Season with salt and pepper.
Risotto: brown the onion. Add the rice and cover with the vegetable stock. Once absorbed, add the cream and Parmesan.
Fish: cut into pieces and marinate with the olive oil and dill.
Laying out and cooking the papillote
Place the julienne of vegetables on baking paper and place the fish on top, add the lime slices, close the papillote and bake at 180° +/- 15 minutes.