Black cod with black risotto and sweet tomatoes

Ingredients

• 200 g cream with 38% fat
• sugar - 2 tsp.
• 80 ml dry white wine
• olive oil - 100 ml
• 1 sprig thyme
• 300 g skinless black cod fillet
• 1 st. l. cuttlefish ink
• salt
• butter - 100 g
• lemon juice
• fish broth
• 150 g "arborio" rice
• the scarf
• 8 wedges of tomato fillet

Cooking

Step 1

Place the tomato fillet in a bowl. Pour in a mixture of salt, sugar, pepper, thyme, lemon juice and refrigerate. In a saucepan, heat half of the mixture of two types of oil and fry the finely chopped shallot until transparent. Add rice, heat for 40 seconds. Pour in the wine and evaporate completely. Gradually add the hot broth and cook by evaporating, stirring constantly. After 8-9 minutes. pour in cuttlefish ink and cream. Continue cooking for another 6-7 minutes. At the end, add butter, salt and pepper. Grate cod fillet with salt and pepper, fry with thyme in the remaining oil mixture in a hot frying pan. To serve, put the risotto on a plate, place the fish on it, put the tomatoes on top.