Restaurant recipe: Three Tuns fillet of cod
PUBLISHED: 12:28 14 July 2015 | UPDATED: 13:00 14 July 2015
Darren Harbar - focalplaneimages.co.uk
The Ashwell restaurant’s fish with with pea, mint and asparagus risotto
4 cod fillets (serves four),
400g arborio rice,
2 medium shallots finely chopped,
100g grated parmesan,
1 clove garlic finely chopped, bunch asparagus,
handful fresh mint finely chopped,
250g garden peas,
300ml veg stock,
small glass white wine
Pre-heat the oven to 180 degrees. Trim off the bottoms of the asparagus and blanche in a pan of salted boiling water for two to three minutes until tender. Remove from the pan, run under cold water, and set aside.
In a large pan, sweat down the shallots and garlic in oil until translucent, then add the rice and cook for about two minutes, stirring continuously. Add the white wine and cook until absorbed then gradually add the stock, stirring constantly until the rice is cooked, leaving just a little ‘bite’ in the middle of the grain.
Heat a frying pan with a little oil and add the cod fillets, skin down, for 2-3 minutes to crisp up the skin, then place in the oven for 7-8 minutes.
Chop the cooked asparagus, leaving two inch tips, then add the chopped asparagus, peas, mint and parmesan to the risotto and season to taste.
Once cooked, remove the cod from the oven, add butter to the pan and turn the fillets over to coat. Remove fillets from the pan and drain excess butter.
Place the risotto in a white rimmed bowl, add the cod fillet with the skin up, then add three or four asparagus tips to garnish the dish. For added indulgence, add a little truffle oil.
Recipe supplied by The Three Tuns, Ashwell