Ingredients
For the bream
- 10 bream fillets
- 125 g Bresc Strattu di pomodoro
- 60 g panko
- grated lime peel
For the risotto
- 750 g risotto rice
- 125 g butter
- 3 small onion, chopped
- 3 dl dry white wine
- grated lime peel
- 200 g Bresc Thai red curry
- 3 l fish stock
- crème fraîche
For the tempura vegetables
- 10 slices of courgette
- 30 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 3% of the amount of fond