Ingredients
For the bream
- 4 bream fillets
- 50 g Bresc Strattu di pomodoro
- 25 g panko
- grated lime peel
For the risotto
- 300 g risotto rice
- 50 g butter
- 1 small onion, chopped
- 1.5 dl dry white wine
- grated lime peel
- 80 g Bresc Thai red curry
- 1 l fish stock
- crème fraîche
For the tempura vegetables
- 4 slices of courgette
- 12 blanched new carrots
- tempura batter with Bresc Thai red curry
- For the sauce garnish
- Greek-style yoghurt
- lime juice
- veal fond
- Bresc black garlic puree 1% of the amount of fond