Recipe: Cod with Kale and Lemon Risotto

A healthy dish with oodles of flavour
ByJasmine BandaliWednesday , 04 March 2015
Recipe: Cod with Kale and Lemon Risotto
© Copyright @ Gus Cantavero Photography / StockFood

SERVES 4

INGREDIENTS
500g cod fillets, thawed if frozen, cut into serving pieces
¾ tsp dried dill
¼ tsp salt
¼ tsp pepper
4 tbsp plus 2 tsp extra virgin olive oil
1 medium onion, halved lengthwise and sliced
2 cloves garlic, minced
1 bunch kale, coarsely chopped
¼ cup water or chicken broth
1 medium carrot, thinly sliced

FOR THE LEMON RISOTTO
2 shallots
1 rib celery
¼ cup unsalted butter
1 tbsp olive oil
1 1/3 cups Arborio rice
4 cups vegetable stock
½ lemon, zested and juiced
Needles from 2 small sprigs fresh rosemary, finely chopped
1 egg yolk
4 tbsp grated Parmesan, plus more to garnish
4 tbsp double cream
Black pepper, to taste

METHOD
1Begin by preparing the risotto. Place the shallots and celery into a mini food processor and pulse until they are finely chopped.
2 Heat half the butter, the oil and the shallot and celery mixture in a wide saucepan, and cook to soften the mixture for about five minutes, making sure that it doesn't stick.
3 Mix in the rice, stirring to give it a good coating of oil and butter.
4 Meanwhile, heat the stock in another saucepan and keep it at simmering point.
5 Add a ladleful of the stock into the rice and keep stirring until the stock is absorbed.
6 Then add another ladleful and stir again. Continue doing this until the rice is al dente. You may not need all of the stock, but at the same time you may need to add hot water from the kettle.
7 Mix the lemon zest and the rosemary into the risotto.
8 Beat the egg yolk, lemon juice, Parmesan, cream and pepper in a small bowl.
9 When the risotto is ready and the rice is no longer chalky, but still has some bite, remove from the heat and add the bowl of egg and lemon mixture, the remaining butter and salt, to taste.
10 Check the seasoning and add more Parmesan if you wish. Set aside.
11 Sprinkle the fish evenly with dill, salt and pepper.
12 Heat 2 tablespoons of oil in a large frying pan set over a medium heat.
13 Add the fish fillets and cook for three minutes on each side to brown lightly.
14 Remove the fish and set aside.
15 In same frying pan, heat 2 tablespoons of oil over a medium heat.
16 Add the onion and garlic. Cook, stirring intermittently for two minutes.
17 Add the kale and cook, stirring, until the kale begins to wilt, about two minutes.
18 Place the fish fillets in the centre of the frying pan.
19 Arrange the carrot slices around the edge of the frying pan.
20 Drizzle the fish with the remaining two teaspoons of olive oil.
21 Cover and cook over a medium heat for 10 to 15 minutes or until the kale is tender and the fish flakes easily in centre.
22 Plate the risotto, garnishing with a few of the carrots from the pan.
23 Add the kale and place the cod fillet on top. Serve.

 

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