Loach Fillet with Saffron Risotto, Chorizo and Almonds
Fry the chorizo in hot oil until crispy.
Remove from the pot and pat dry with kitchen paper.
Transfer 2 tbsp fat from the pot to a pan and fry the shallot.
Add the rice and deglaze with the wine.
Stir in the saffron and allow the rice to absorb the liquid.
Season with salt and ground black pepper and cover with the stock.
Allow the rice to absorb the liquid again and continue in this manner, stirring occasionally, until the rice is creamy but still slightly al dente. (Approx. 20 minutes).
Season the fish with salt and ground black pepper.
Heat the pan with chorizo fat and fry the fish in it on all sides for 3-4 minutes until golden brown.
Stir the Parmesan, butter, almonds and the parsley into the risotto and season to taste with salt and ground black pepper.
Arrange in the risotto in the middle of pre-heated plates and place the fish on top.
Serve garnished with the chorizo crisps and the parsley.