Pan Fried Cod Fillet, Pea and Broad Bean Risotto

Pan Fried Cod Fillet, Pea and Broad Bean Risotto

Serves 4
Difficult

Ingredients

Risotto
175 g field fare frozen broad beans
175 g field fare frozen peas
1.2 l vegetable stock
25 g unsalted butter
2 shallots, finely diced
250 g Arborio rice
75 ml white wine (optional)
1 tbsp Parmesan, grated
30 g Soft Cream Cheese Light

Pea Velouté
500 ml semi skimmed milk
250 g frozen field fare peas
3 mint sprigs
100 g Soft Cream Cheese Light

1 tbsp olive oil
12 vine tomatoes or 20 cherry tomatoes approx

4 cod fillets with skin on (approx 140g each)
20 g plain flour
2 tbsp olive oil
pea shoots for garnish

Risotto 175 g field fare frozen broad beans 175 g field fare frozen peas 1.2 l vegetable stock 25 g unsalted butter 2 shallots, finely diced 250 g Arborio rice 75 ml white wine (optional) 1 tbsp Parmesan, grated 30 g Soft Cream Cheese LightPea Velouté 500 ml semi skimmed milk 250 g frozen field fare peas 3 mint sprigs 100 g Soft Cream Cheese Light1 tbsp olive oil 12 vine tomatoes or 20 cherry tomatoes approx4 cod fillets with skin on (approx 140g each) 20 g plain flour 2 tbsp olive oil pea shoots for garnish

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 velouté. 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 soft cream cheese to make a sauce. Season to taste. For an even smoother finish, pass the velouté 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 soft cream cheese, beans, peas and Parmesan. Season to taste.

Serve the cod fillets on a base of the risotto, dressed with the velouté and garnished with the tomatoes and pea shoots.

Many thanks to www.philadelphia.co.uk for this recipe.

Important Information

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These cooking instructions are a guide only. Your appliance may have a different power rating, so please adjust accordingly
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