John Myers
Contents
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Ingredients
Fish:
- 500 g Cod fillet
- 3 Discs Toast
- 80 g Butter, very soft
- 2 tsp Mustard medium hot
- 1 small Organic lemon, juice and zest
- 2 tbsp Dill chopped, fresh or frozen
- Pepper salt
Risotto:
- 1 medium sized Onion
- 1 size Clove of garlic
- 1,5 tbsp Olive oil
- 200 g Arborio risotto rice
- 150 ml White wine dry
- 0,5 tsp Turmeric
- 700 ml Vegetable stock
- Pepper salt
- 200 g Broccoli and a few florets extra for decoration
- 30 g Butter
- 30 g Parmesan
- 50 ml Cream
Instructions
Fish:
- Brush a casserole dish (about 20 x 20) on the bottom well with butter. Wash the fish in cold water and dry well. Pull out any bones, divide them into larger portions, pepper and salt them all around and place in the baking dish.
- "Slice up" toast bread (consistency slightly finer than panko flour, but coarser than breadcrumbs). If the dill is fish, chop it up too. Wash the lemon, dry it, grate it and squeeze it halfway. Then toast, dill, butter, mustard, zest, first put 1 tablespoon of juice, pepper and salt in a bowl and mix well together. Season to taste and, if necessary, add more lemon juice, pepper and salt.
- Preheat the oven to 200 °. Now cover all portions evenly with the mixture and then press it down lightly. Slide the mold into the oven from below on the 2nd rail. The cooking time is initially 20 minutes. Then switch on the grill function for 5 minutes - if available. Alternatively, switch the oven up to maximum top heat for 5 minutes. The top should be nicely browned and very slightly crispy and the fish underneath should be juicy.
- Then take the mold out of the oven immediately and let the fish rest for another 5 minutes.
Risotto:
- Now put the vegetable stock in a saucepan parallel to the fish, heat it and keep it ready. Skin the onion and garlic. Cut the onion into very small cubes. Finely chop the garlic. Cut the fresh or frozen broccoli into small florets. To do this, remove the stem a little. Finely grate the Parmesan.
- Sweat the onion and garlic in olive oil until translucent. Add the rice and sweat it too, until the grains are slightly translucent all around. Then stir in turmeric and immediately deglaze everything with the wine. Stir well, turn the heat down halfway and pour in 1 ladle of stock. Let everything simmer gently, pepper and salt a little, stir again and again and pour in the stock. This as long and as often as necessary until approx. 600 ml of stock are used up. This process takes about 15-20 minutes. After about 10 minutes, add the 200 g broccoli florets. Simply put the florets for the decoration in the simmering vegetable stock, take them out after a few minutes, let them drain on paper towels and keep them ready.
- When the 600 ml stock has been used up and the rice is so cooked that it still has a very light "bite" inside, stir in the butter and then the Parmesan. Finally season with salt and pepper and fold in the cream. Then test the consistency and - as already mentioned - stir in a little stock if necessary. Do not serve risotto in a ring .... it should rather diverge a little .....
- The waiting and resting time in the time information refers to the cooking time of the fish in and outside the oven. The preparation time of the risotto is not listed separately as it takes place during the cooking time of the fish.
- Then arrange everything and .......... let it taste ... ;-))
