Skrei with Asparagus Risotto

Method

Preheat the oven to 180 degrees Celsius.
Divide the Skrei fillet into portions, sprinkle with salt and let it rest on the countertop for about 7 minutes. Rinse off the salt and gently pat dry with paper towels.
Place the Skrei in a greased ovenproof dish, season with pepper, and add butter and garlic. Bake in the oven for about 10 minutes.
Break off the lower part of the asparagus, peel, and cut into appropriate-sized pieces.
Finely chop the shallots and bring the stock to a boil.
Heat oil in a deep frying pan, add the shallots, and sauté on low heat until soft. Then add the rice and stir for about a minute before pouring in the wine. When the wine has nearly been absorbed, add vegetable stock to cover the rice.
Add the asparagus and repeat the process with the vegetable stock until the rice is al dente but still has a bit of bite. Stir in grated Parmesan and butter. Season with salt and pepper to taste.
Serve the Skrei on a bed of risotto. Squeeze and grate lemon over it and serve.