You’ll need:
Cod loin
- 4 portions of fresh cod loin, skin-on
- 2 tbsp of olive oil
- 20g of unsalted butter
- kosher salt
- freshly ground black pepper
- Garlic powder
Pea, edamame and asparagus risotto
- 1l vegetable stock, cubes or fresh
- 3 garlic clove, peeled and crushed
- 25g of unsalted butter
- 150g of asparagus spears, fine
- 10g edamame
- 250g of risotto rice
- 250ml of dry white or rose wine (can be a mix)
- 50g of frozen peas
- 30g of Parmesan or Grana Padano, finely grated
- 2 tbsp of olive oil
- kosher salt
- freshly ground black pepper
To serve
- 1 handful of pea shoots, lamb’s lettuce, rocket or any other similar greens
Recipe:
- Place the vegetable stock in a small pan, bring 1l of water to boil then keep warm over a low heat
- Prepare the asparagus by snapping of the woody ends. Cut an inch off the tips of the spears and finely slice the remaining middle section into smaller pieces, setting both aside
- Make the risotto by adding the olive oil to a wide frying pan over a low heat. Sweat crushed garlic until soft and translucent, for about 5-8 minutes. Season lightly with salt and pepper.
- Add diced butter to the pan, then rice and stir for a couple of minutes until the rice becomes hot and sticky. If you like risotto a’la “socarrat” – let parts of the rice turn brownish – it will give a little crunchiness. Turn up the heat and add the white wine, stirring until the wine has evaporated. You can add a little bit of rose wine too, if you want your risotto to be a have a sweeter tang.
- Lower the heat to moderate and start adding the stock to the rice, one ladleful at a time. Stir and allow the rice to absorb the liquid before adding another ladleful. After 5-8 minutes minutes, add the asparagus along with the edamame. Cook for a couple of minutes and then add peas as last – they cook fast so you don’t want them to become too mushy. Continue adding the stock until the rice is cooked with a slight bite.
- While the risotto is cooking, prepare the cod, seasoning it with salt, pepper and garlic powder. Heat a large non stick frying pan over a medium heat and add the olive oil. Add the fish to the pan, skin-side down. Turn the heat down and cook for 3-5 minutes, depending on fish thickness. Add the butter to the pan and turn the fish over a couple of times until cooked and the lightly golden on both sides.
- Finish the risotto by stirring in the Parmesan / Grana Padano and seasoning to taste. Divide between four plates or bowls and top with the fish and pea shoots, rocket or lamb’s lettuce. Serve immediately.
Bon appetit!
Check our recipe video: https://www.instagram.com/p/CeDqH-MjHms/
