Ingredients

• 200 grams of butter
• 40 grams of parsley
• 40 grams of chives
• 30 grams of tarragon
• 40 grams of chervil
• 5 grams of salt
• 250 grams of risotto rice, Arborio
• 7 dl vegetable stock
• 1 pcs shallots
• 50 grams of olive oil
• 5 grams of salt
• 4 pieces of Pangasius fillet
• 30 grams of butter
• 40 grams of olive oil

Directions

1. Make sure that butter is at room temperature.
2. Wash all herbs and chop them in a rough way.
3. Mix the herbs, salt with butter until smooth in the Magimix with knife-attachment.
4. Remove the mass from Magimix and put it in a container.
5. Chop the shallots finely and fry them in oil (without coloring).
6. Add the risotto rice and fry it briefly (without coloring).
7. Add salt and vegetable stock little by little until the risotto is properly cooked.
8. Slowly add the herb butter to the risotto while stirring. Continue to heat gently until the herb butter has dissolved.
9. Pat the pangasius fillet dry with kitchen paper and cut the fillets apart.
10. Fry the pangasius fillet in a frying pan until golden brown with olive oil, butter, and salt.
11. Serve the risotto and pangasius.