Zutaten für 4 Personen

3 slices Dr. Karg's crispbread Sour Cream & Roasted Onion
600 g Loup de Mer (filleted and skinned)
2 tbsp. lemon juice
50 g Emmental cheese (in one piece)
1 bunch wild garlic
1 egg yolk
50 g crème fraîche
1 organic lemon
some butter to grease the casserole dish
200 g white asparagus
200 g green asparagus
2 small onion
1/2 garlic
4 tbsp. rapeseed oil
250 g risotto rice
100 ml white wine
500 ml vegetable stock
40 g parmesan cheese
  salt, pepper


Sour Cream & Roasted Onion
with emmental cheese and mild roasted onions


Rinse the fish fillet with cold water, dab it dry and cut into 12 medallions of the same size.
Sprinkle with some lemon juice and salt a bit.

Crumble the crispbread and grind the Emmental cheese.
Rinse the wild garlic with cold water and shake it dry.
Chop the wild garlic finely.
Mix the crispbread, cheese, wild garlic, egg yolk and crème fraiche together thoroughly.
Grind off about half a teaspoon of lemon peel, add to the mass an let it rest for 15 minutes.

Put the fish medallions into a buttered casserole dish and spread crunchy wild garlic mass onto it.
Put into fridge afterwards.

In the meantime, cut off the end pieces of the asparagus generously,
peel the white asparagus from the head, the green asparagus from the middle down thinly.
Wash the asparagus, let it drip dry and cut it into diagonal pieces.

Bake the medallions in the pre-heated oven (180°C) for 15-20 minutes on the middle shelf until the crust is gold-brown.

In the meantime peel onions and garlic clove; chop them into fine dices.
Sweat the onions and garlic in one tablespoon of hot rapeseed oil.
Add another tablespoon of oil and the risotto rice.
Heat the rice while stirring until the grains are glassy.

Pour in wine and vegetable stock and let cook at low heat while stirring occasionally until all fluid is soaked up completely.
Possibly add some more wine and season to taste with salt and pepper.
The risotto should be smooth and creamy.

Heat some oil in a frying pan and sear the asparagus pieces for 2-3 minutes in hot oil.

Fold into the risotto afterwards.

Arrange the fish on the asparagus risotto and garnish with parmesan shavings.