Pasta Risotto with Carp and Pumpkin

Sauté the pasta in butter and, as with a risotto, gradually add the chicken stock. Season to taste with salt and freshly ground pepper.

Gently sauté the carp strips in not too hot butter until translucent. Season with salt and pepper and add a little Pernod. Also sauté the pumpkin rutabagas in butter. Add the cinnamon stick, clove and bay spice. Season well with salt and freshly ground pepper.

Heat the fish sauce and mix in the beet puree.

Serve:

Place the risotto in the center of the plates. Arrange the carp pieces and the pumpkin vegetables “detailed – messy” on top. Pour the beet sauce over it and garnish with chervil.

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