- For the risotto:
- 175g frozen broad beans
- 175g frozen peas
- 1.2 litres vegetable stock
- 25g unsalted butter
- 2 shallots, finely diced
- 250g Arborio rice
- 75ml white wine (optional)
- 1 tbsp parmesan, grated
- 30g Philadelphia Light
- For the pea veloute:
- 500ml semi skimmed milk
- 250g frozen peas
- 3 mint sprigs
- 100g Philadelphia Light
- For the tomatoes:
- 1 tbsp olive oil
- 12 vine tomatoes or 20 cherry tomatoes approx
- For the cod:
- 4 cod fillets with skin on (approx 140g each)
- 20g plain flour
- 2 tbsp olive oil
- Pea shoots for garnish
Pan Fried Cod Fillet, Pea and Broad Bean Risotto with Pea and Mint Velouté
Pan Fried Cod Fillet, Pea and Broad Bean Risotto with Pea and Mint Velouté
Cod is a fantastically flaky fish that offers the versatility to be paired with a range of delicious flavours - Why not give the Pan Fried Cod Fillet, Pea and Broad Bean Risotto with Pea and Mint Velouté recipe a try yourself? This was the Runner up dish in Philadelphia Young Chef of the Year 2012 by William Breese from Westminster Kingsway College.
Ingredients
Method
Prep time: Approx 40 minutes
Cook time: Approx 30 minutes
Serves: 4
Instructions
Prepare the risotto by blanching the beans and peas in the hot stock for 2 minutes. Strain and set the vegetables aside. Return the stock to the pan and keep at a simmer.
Heat the butter in a pan. Add the shallots and cook for 3-4 minutes until soft but not coloured. Add the rice and coat in the butter. Pour in the wine, if using and reduce by half.
Gradually add the stock, a ladle full at a time, stirring frequently until each addition is absorbed. This will take 15-20 minutes.
Meanwhile make the pea veloute. Put the milk, peas and mint in a pan and bring to the boil. Remove from the heat and leave to infuse for 5 minutes before blitzing with the Philadelphia to give a sauce. Season to taste. For even smoother finish pass the veloute through a chinois. Keep warm.
For the tomato garnish, drizzle the olive oil over the tomatoes and roast at 200?C for about 15 minutes or until soft.
When everything is nearly ready to serve, season the fish and coat the skin side in seasoned flour. Heat the oil in a pan until very hot. Place the fish skin side down and fry until the skin is crisp. Then transfer the fish to a baking tray, flesh side down and bake at 200?C for 5-7 minutes or until the fish is cooked.
Whilst the fish is cooking return to the risotto and when all the stock has been absorbed, stir in the Philadelphia, beans, peas and parmesan. Season to taste.
Serve the cod fillets on a base of the risotto, dressed with the veloute and garnished with the tomatoes and pea shoots.
Nutritional Information
Typical values per serving:
Energy 3046.03kJ/E740.69 kcal
Protein 51.61g
Carbohydrate 76.6g, of which sugars 13.13g
Fat 23.46g, of which saturates 9.35g
Fibre (Englyst) 10.4g
Sodium 425.46mg
Calcium 202.93mg
Iron 0.66mg
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