Black Venere rice with chives and laveret ragout

240gr black rice;

200gr laveret;

chives to taste;

10gr shallot;

15gr butter;

15gr extra virgin olive oil;

1 + 3/4 Ecodoses of vegetable stock;

fish stock to taste;

0.8 dl white wine;

80gr tomatoes;

thyme to taste;

salt and pepper to taste;

200gr apples

Start by chopping the shallots and sauté them in the pressure cooker with the butter. Add the black rice and boiling stock. Close the cooker and cook for 15 minutes after the hiss. In the meantime cut the laveret fillet into strips and brown them with the extra virgin olive oil and thyme. Add salt and pepper and moisten the fish with white wine, add the diced tomato and lastly the fish stock. Cook for a few minutes and lastly add the chives. Peel the apples, cut them into wedges and cook them in a little acidified water with lemon juice. When done, mash them, season with a pinch of sweet mustard and use two spoons to make a quenelle that you will arrange on top of the rice.

Recipe of Emanuele Gnemmi