Risotto with cod

Written by Published on in Recipes, Risotto, Fish

Last week I bought a sous-vide set, something that had been on my wishlist for a long time. This time I used it to cook cod, a fish I have a bit of a love-hate relationship with. Often I find it too dry and frankly I prefer a softer fish like salmon.

But… By cooking it sous-vide, I liked it a lot better! Still looking for the best seasonings, this was a great start!

Are you missing the tools (still)? You can of course also bake, steam or slowly cook the cod in the oven.

Risotto met kabeljauw
Pin
Print

Risotto with cod

4.0 from 10 votes
Course: Main dishCuisine: ItalianDifficulty: Simple
Portions
+
–

2

persons
Preparation time (indication)

45

minutes

Tools:
– Sous vide set
– Cooking ring (for the layout)

Ingredients

  • 1 shallot, chopped

  • 1 clove garlic, finely chopped

  • 150 gr risotto rice (Arborio)

  • 1 shoot White wine

  • 0,5 l chicken bouillon

  • 20 gr grated Parmesan cheese

  • 1 lump butter

  • 2 cod fillets

  • 8 leaves Sage

  • 10 ear of corn asparagus

  • 1 hand fresh peas, shelled

  • Affilla Cress (by Koppert Cress)

Preparation

  • Codfish
  • Pat the cod dry and put it together with the sage, some pepper, salt and olive oil in a bag. Make sure that the pieces of fish are not tight against each other and vacuum.
  • Cook the cod sous-vide for 30 minutes at 45ºC.
  • Risotto
  • Heat a pan over medium heat. I prefer to use a stainless steel skillet.
  • Saute the shallot and garlic in some olive oil, about 2 minutes.
  • Add the rice and cook until it becomes translucent.
  • Deglaze with a dash of white wine and let the rice absorb it.
  • Then add some stock each time the rice has absorbed the liquid and keep stirring regularly. This takes about 18 minutes (trial from 15 minutes regularly!).
  • If you like the rice, remove from the heat, add the Parmesan cheese and butter and let it rest for a few minutes with the lid on the pan.
  • Garnish
  • Boil the peas in lightly salted water for 5 minutes and rinse with cold water. Set aside until use.
  • Blanch the ear of corn asparagus for 3 minutes and drain briefly on kitchen paper.
  • layout
  • Place a cooking ring in the center of the plate and add the risotto. Press it down a little bit with a spoon and press the edges down a little further (they will come up when you remove the ring).
  • Divide some peas over this and then the asparagus.
  • Place the cod on top (first on a paper towel so that it doesn't turn into soup) and garnish with the cress.
  • Enjoy your meal!
Instagram

Was this recipe a success?

tag @haroldkookt on Instagram and use the hashtag #haroldkookt

Pinterest

Do you like this recipe?

follow me @haroldkookt on Pinterest and of course save this recipe.

Facebook

Did you make this recipe?

Follow us on Facebook