- For the risotto
- 50ml olive oil
- 1 onion, diced
- 1 clove garlic, minced
- 250g risotto rice
- 125ml dry white wine
- large pinch of saffron
- 1.5l vegetable stock
- flaky sea salt
- 50g unsalted butter
- For the Norwegian cod
- 4 x 150g Norwegian cod loin portions
- 30ml olive oil
- 40g unsalted butter
- flaky sea salt and freshly ground black pepper
- To serve
- 120ml light red wine jus
- extra virgin olive oil
Norwegian Cod With Saffron Risotto And Red Wine Sauce
Norwegian Cod With Saffron Risotto And Red Wine Sauce
Take some deliciously flavoursome flaky Norwegian Cod and team it with a fragrant saffron risotto and a red wine sauce
Ingredients
Method
Sweat the garlic and onion in the olive oil until the onion is completely soft.
Add the rice and cook for 2-3 minutes to toast the grains. The edges of the rice should become translucent.
Add the wine and cook until absorbed. In the meantime, bring the stock to a simmer. Add the saffron to the rice.
Add the hot stock a ladleful at the time, stirring frequently to break down the outer layer of the rice to create a creamy, starchy texture.
When the rice is cooked, remove from the heat and season to taste. Dot the butter over the surface and allow to rest for 5 minutes, then stir in the butter and reheat gently without the risotto boiling. The rice should have some bite still and be creamy and fluid when cooked.
(The risotto can be stopped part way through this stage to finish à la minute; when the rice is beginning to soften but is still gritty in the mouth, pour out onto a chilled tray, cover with clingfilm and blast chill. A single portion can be added to a little hot stock and finished during service.)
Season the skin side of the Norwegian cod portions and dust lightly with flour. Heat the oil in a heavy non-stick pan and place the cod in skin side down.
Cook for 2-3 minutes until the skin is starting to crisp. Season the flesh with salt and turn the fish over, cook to a golden colour on all sides. Return to the skin side, add the butter and baste. Finish the cooking in a hot oven. Remove the fish to a clean cloth and allow to rest while plating the risotto.
To serve, spoon the risotto into bowls, place the fish skin side up and pour a little red wine jus around, finish with a generous drizzle of extra virgin olive oil.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
