• Serves 8




    For the croustillants


    • 1 pack filo sheets (shop-bought special dough)
    • 50 g Parmesan
    • 50 g Butter or clarified butter
    • 1 Egg yolk and a little bit of milk (egg wash)
    • 2 sheets of baking parchment


    For the pumpkin juice


    • 200 g butternut squash
    • 1 shallot chopped
      A knob of butter
    • A little water
    • 1 dl cream
    • Salt and freshly ground pepper


    For the risotto


    • 150 g Carnaroli risotto rice
    • 1 shallot chopped
    • 50 g butter
    • 1 dl white wine
    • 4 dl fish stock or white chicken stock
    • 100 g Reggiano parmesan
    • A little olive oil


    For the wild char


    • 2 wild chars from fishmonger preferably from Lake Geneva (let your fishmonger remove the fillets)
    • A little olive oil
    • Salt and freshly ground pepper
    • A knob of butter
    • Juice of lemon




    A bunch of dill


    Mise en place


    For the croustillants


    1. Preheat the oven to 180 degrees
    2. To prepare the croustillants brush some butter over the baking parchment
    3. Place a first layer of filo pastry on this, and brush filo surface with egg water wash. Sprinkle this with this with the Parmesan cheese. Repeat this procedure until three layers of filo pastry are used
    4. Press these layers together with help of a flat baking tray
    5. Slice the flattened filo pastry layers into strips, 18 cm long and 2 cm wide. Shape these strips into circles and stick them together with a little egg water wash
    6. Bake the filo party circles baking parchment in the oven until slightly coloured. Remove from oven and put them to one side


    For the pumpkin juice


    1. Cut the squash into small cubes. Sweat the shallot in butter, add a little water. Cover and cook for approximately 20 minutes. Add seasoning and cream. Mix together with blender and strain it. Check on the seasoning and put to one side.


    For the risotto


    1. Sweat the shallot in knob of butter, add the Carnaroli rice and glaze well. Add the white wine and small amount of salt and cook for some minutes. To this add some chicken stock and repeat this process until a risotto al dente consistency is reached.
    2. Add the remaining ingredients at the last moment. Remove it from the heat, add a big chunk of butter, the Parmesan cheese and a drizzle of olive oil. Add seasoning to taste.


    For the fish


    1. Ensure that the fish bones all been removed. Cut each fillet into four equal pieces. Heat a drizzle of olive oil in a non-stick frying pan. Fry the pieces on the skin side for one minute, season with salt and pepper. Remove frying pan from heat, add a knob of butter and pour this over the fish fillets without turning them. Add some lemon juice. On their flesh side, the fillets should still be translucent.




    Place a croustillant in the centre of a plate. Garnish the centre with the hot pourable risotto, put the fish over this as a balance and spread the pumpkin juice over it, and add a sprig of dill.


    Finishing touch: heat your croustillants, your pumpkin juice and check the risotto.


    Wine suggestion: Petite Arvine Château Lichten

Famille Rouvinez