Wash the gilthead, pat dry, salt and pepper.
Stuff with the coriander and orange peel and roll in flour. Sauté in olive oil on one side turn over, slice the chili and ginger, add and finish roasting in a preheated oven for 10 – 12 minutes at 180°C.
Briefly sauté the finely chopped onion in the olive oil, add the rice and cook until translucent, deglaze with the vinegar. Let it boil down briefly and slowly add broth, so that the risotto is always nice and sloppy.
Clean the young pokeweed shoots, remove the leaves. Poach in salted water for about 10 minutes, drain the water and cook again with new water for about 10 minutes.
Pull off any threads (similar to rhubarb) and cut into any pieces. When the rice is ready, i.e. still has a slightly firm core, add the pieces of pokeweed, some butter and pecorino to taste.
Cut the fennel into fine strips, sauté in a little olive oil, add honey, sauté briefly and deglaze with vinegar. Coarsely chop the sweet cermes seeds and sauté briefly.
Note: Kermes berries become ‘poisonous’ (saponins) when they are old, moreover the older shoots do not taste good at all. Therefore, use only young shoots and keep to the specified cooking times.
