Parma-wrapped cod with a white wine risotto
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | small | Onion; finely chopped |
| 2 | Garlic cloves | |
| 175 | grams | Risotto rice |
| 150 | millilitres | White wine |
| 500 | millilitres | Boiling water |
| Bay leaf | ||
| Thyme sprig | ||
| Rosemary sprig | ||
| 1 | 50 grams blo Parmesan | |
| 25 | grams | Butter |
| 25 | grams | Fresh rocket leaves |
| 4 | Fresh sage leaves | |
| 2 | Fresh thyme sprigs | |
| ½ | teaspoon | Finely chopped fresh rosemary |
| 25 | grams | Butter; room temperature |
| 1 | Lemon | |
| 1 | Fresh red chilli | |
| 1 | Garlic clove | |
| 2 | 150 g thick; skinless cod | |
| ; fillets | ||
| 2 | slices | Parma ham |
| 1 | tablespoon | Olive oil |
| Salt and pepper | ||
| 2 | Sprigs fresh sage; to garnish | |
Directions
FOR THE COD
Preheat oven to 220c/400f/Gas 6.
1 Heat the oil in a large saucepan and cook the onion for 1-2 minutes.
Crush in the garlic, stir in the rice and cook for 30 seconds. Add the wine and some of the boiling water and return to the boil.
2 Tie the bayleaf, thyme and rosemary sprigs together with a piece of string and throw the bundle into the rice pan.
3 Simmer rapidly for 17-20 minutes, stirring from time to time until the rice is tender and the liquid has been absorbed.
4 Finely shred the sage leaves and rub the leaves off the thyme stalks.
Place in a bowl with the rosemary and butter.
5 Zest the lemon rind into the bowl, seed and chop the chilli and crush in the garlic. Season the mixture generously and beat well together.
6 Cut a pocket horizontally into each fish fillet and spoon or spread the herbaceous butter inside. Press the fillet back together again to enclose the butter.
7 Heat the olive oil in a large frying pan. Wrap the Parma ham around each fish fillet and cook joint-side down first for 1-2 minutes on each side until browned. Transfer to the oven and roast until just cooked through.
8 Finely grate the Parmesan and stir about 4 tbsp into the rice with a knob of butter and the rocket, stirring until it wilts. Season to taste.
9 Add the sage sprigs to the fish pan and cook for 30 seconds on each side until crisp and dark green. Spoon the rice into a wide bowl and grate over a little more Parmesan.
10 Carve the fish fillet in half and arrange on top of the rice. Garnish with the crispy sage sprigs and serve.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook Converted by MM_Buster v2.0l.