Cod in pea risotto
Bacalhau em risotto de ervilhas
Bacalhau em risotto de ervilhas
INGREDIENTS
- Brasmar cod loin
- 50 ml olive oil
- 2 cloves garlic
- 4 shallots
- 50 g peeled peas
- 4 yellow baby carrots
- 4 purple baby turnips
- White wine
- 70 g butter
- Parsley
- Pea shoots
- 50 g sugar
- 1 previously roasted red pepper
PREPARATION
Make cod broth with the bones and aromatics.
Place the cod in the steamer.
Place the pan on the heat with olive oil and garlic.
Add the chopped shallot and leave to cool.
Add the rice and glaze. Refresh with white wine.
Gradually add the previously prepared cod and pea broth. Let it cook for 17 minutes and add cold butter.
Make a light red pepper compote: roast the peeled pepper beforehand and reduce it to a puree.
Place the pan on the heat with the pepper puree and let it thicken without burning.
Glaze the carrots and turnips beforehand and plate them harmoniously.
PREPARATION
Make cod broth with the bones and aromatics.
Place the cod in the steamer.
Place the pan on the heat with olive oil and garlic.
Add the chopped shallot and leave to cool.
Add the rice and glaze. Refresh with white wine.
Gradually add the previously prepared cod and pea broth. Let it cook for 17 minutes and add cold butter.
Make a light red pepper compote: roast the peeled pepper beforehand and reduce it to a puree.
Place the pan on the heat with the pepper puree and let it thicken without burning.
Glaze the carrots and turnips beforehand and plate them harmoniously.
