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Pintado on a Crouton Crust with Radicchio Risotto
Nativ products in this recipe
Amazon Pintado Whole Fillets

Information
Serving: 2 to 3 portions
Preparation Time: 40 minutes
Ingredients for the Pintado
  • 2 units of skin off Amazon Pintado Whole Fillets Nativ (about 200 g each)
  • 2 teaspoons of salt
  • black pepper freshly ground to taste
  • 1 egg white slightly beaten
  • 3 slices of white bread cut in medium size cubes
  • 2 tablespoons of olive oil
Ingredients for the risotto
  • 1 small onion, minced
  • 2 tablespoons of olive oil
  • 2 tablespoons of brown sugar
  • 1 tablespoon of balsamic vinegar
  • 3 large leaves of torn down radicchio
  • 1 teacup of rice for risotto (Arborio, carnaroli or vialone)
  • ½ teacup of white wine
  • 1 liter of vegetable stock
  • 2 tablespoons of butter
  • 3 tablespoons of grated parmesan cheese
  • salt
Preparation of the Amazon Pintado fillets

    Remove the packages from the freezer and unfreeze them in the refrigerator for approximately 4 hours (if you prefer use the microwave oven defrost function to unfreeze for 2 or 3 minutes, flipping over the fillets two or three times during the process). Spread salt uniformly throughout the entire fish and season with pepper to taste. Run only one side of the fillets over the egg white and after that place the portion with the egg white over the bread cubes, pressing down slightly for a good adhesion. Set aside in the refrigerator.

Preparation of the risotto

    Sauté the onion in the olive oil until it becomes transparent. Add sugar and stir to caramelize it. Add balsamic vinegar, radicchio leaves, and, when the leaves wilt, add the rice. Simmer for about 5 minutes until the grains start to become brown. Pour the white wine, mix well and, when the alcohol evaporates, add sufficient stock cover the rice. Stir continuously and, when the cooking is drying, add more stock. Repeat the process by stirring con tenuously until finishing the stock and the grains are al dente (if necessary, use a little more of water). Turn off the heat, mix the butter and cheese, and add salt to taste.

Finish the fillets

    Heat a large and thick frying pan, add olive oil, and when it is very hot, place the fillets with the bread side downwards. As soon as the bread is browned, turn them over and finish browning the other side. Serve at once, with the risotto.



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