Recipe - Parma-Wrapped Cod With A White Wine Risotto

1 tablespoon Olive oil
1 small Onion; finely chopped
2 Garlic cloves
175 g Risotto rice
150 ml White wine
500 ml Boiling water
Bay leaf
Thyme sprig
Rosemary sprig
1 50 grams blo Parmesan
25 g Butter
25 g Fresh rocket leaves

FOR THE COD
4 Fresh sage leaves
2 Fresh thyme sprigs
One half teaspoon Finely chopped fresh
rosemary
25 g Butter; room temperature
1 Lemon
1 Fresh red chilli
1 Garlic clove
2 150 g thick; skinless cod
; fillets
2 sl Parma ham
1 tablespoon Olive oil
Salt and pepper
2 Sprigs fresh sage; to
garnish

Preheat oven to 220c/400f/Gas 6.

1 Heat the oil in a large saucepan and cook the onion for 12 minutes.
Crush in the garlic, stir in the rice and cook for 30 seconds. Add the wine
and some of the boiling water and return to the boil.

2 Tie the bayleaf, thyme and rosemary sprigs together with a piece of
string and throw the bundle into the rice pan.

3 Simmer rapidly for 1720 minutes, stirring from time to time until the
rice is tender and the liquid has been absorbed.

4 Finely shred the sage leaves and rub the leaves off the thyme stalks.
Place in a bowl with the rosemary and butter.

5 Zest the lemon rind into the bowl, seed and chop the chilli and crush in
the garlic. Season the mixture generously and beat well together.

6 Cut a pocket horizontally into each fish fillet and spoon or spread the
herbaceous butter inside. Press the fillet back together again to enclose
the butter.

7 Heat the olive oil in a large frying pan. Wrap the Parma ham around each
fish fillet and cook jointside down first for 12 minutes on each side
until browned. Transfer to the oven and roast until just cooked through.

8 Finely grate the Parmesan and stir about 4 tbsp into the rice with a knob
of butter and the rocket, stirring until it wilts. Season to taste.

9 Add the sage sprigs to the fish pan and cook for 30 seconds on each side
until crisp and dark green. Spoon the rice into a wide bowl and grate over
a little more Parmesan.

10 Carve the fish fillet in half and arrange on top of the rice. Garnish
with the crispy sage sprigs and serve.

Converted by MC_Buster.

Recipe by: Can't Cook Won't Cook

Converted by MM_Buster v2.0l.