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Home : Recipes : Skrei with Risotto

Skrei with Risotto

In this recipe, the cod is served on a bed of risotto. If you use black Venere rice, common in the Italian region of Piedmont, you'll get an exciting dish. All our recipes are sourced fromgodfisk.no

Photo: Oliver Brachat

  • Preparation time: 120 min
  • Difficulty Level: Advanced

Ingredients

Risotto

Almond foam

Method

  • Preheat your oven to 175°C (347°F).
  • Cut the cod into serving portions and place them in a greased ovenproof dish.
  • Sprinkle with salt and add sprigs of thyme.
  • Cover the dish with aluminum foil and bake in the oven for about 10-15 minutes.

Risotto

  • Sauté finely chopped shallots and garlic in butter until soft. Add the rice and mix well.
  • Add port wine and cook it down. Do the same with red wine.
  • Add chicken broth so that it covers the rice.
  • Cook the rice until tender but still slightly chewy. Add more chicken broth during cooking if the rice becomes dry.
  • Stir in thyme leaves, parsley leaves, and grated Parmesan cheese.
  • Season with salt and pepper to taste.

Almond foam

  • Sauté finely chopped shallots in butter until soft.
  • Toast almond flakes in a dry skillet and add them to the shallots.
  • Add white wine and port wine, bring to a boil, and reduce until halved.
  • Add milk and chicken broth, and reduce again until halved.
  • Add heavy cream, bring to a boil, and strain the sauce.
  • Season with almond oil and salt.
  • Fold in a couple of tablespoons of whipped cream just before serving.

Serving

  • Serve the cod on a bed of risotto with almond foam around it.

Tip:If you don't have Venere risotto rice, you can use regular risotto rice. In that case, replace port wine and red wine with white wine.

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