Roasted Hake with Salsa Risoni

Boil the risoni in water with the fish bouillon for approximately 20 minutes.

Quickly fry fennel and garlic in olive oil, set aside.

Mix all ingredients for the saffron sauce in a thick casserole, and boil on low heat for approximately 20 min until the sauce becomes creamy.

Mix the boiled risoni with salsa and heat carefully, then fold in the fried fennel and garlic.

Fry the fish in oil over medium-high heat for approximately 2 minutes per side, depending on thickness. The fish is done when the inner temp reaches 50°C.

Place the risoni on a plate, top it with fish, pour the creamy saffron sauce over it, and garnish with fennel dill and a wedge of lemon.

Grind some Chili Explosion over the sauce.