A new one for us – but a great addition to our repertoire …
300 g cod filets
Oil for pan frying
40 g butter
Salt to taste
150 g risotto rice
100 g dried wild mushrooms
150 g chopped mushrooms
100 g finely chopped shallots
170 ml white wine
300 g chicken broth
300 g water
100 g heavy cream
50 g grated parmesan cheese
5 g parsley
Parmesan cheese
Spring onion
Lemon
Fry mushrooms, dried wild mushrooms and shallots on high heat.
Add risotto rice.
Add white wine and simmer.
Add chicken broth and water and boil until rice is tender.
Add cream, parmesan and parsley.
Fry fish on one side for 2 min.
Add butter to the pan.
Turn fish and cook in oven at 180°C for 6 min.
Serve with risotto, spring onion, lemon slice and grated parmesan.
