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Seared Atlantic Cod with Beet Risotto and Glazed Carrots
Seared Atlantic Cod with Beet Risotto and Glazed Carrots
Colourful and upscale menu item.
- Serves: 8
- Meal type: Entrées
- Species: Cod
Ingredients
- 8 x 120 g High Liner Foodservice Signature Atlantic Cod Loins #3269, thawed
- to taste white pepper
- 30 mL butter
- Beet Risotto
- 1 L vegetable stock
- 4 medium-sized purple beets, peeled
- 3 shallots, diced
- 15 mL extra virgin olive oil
- 15 mL butter, unsalted
- 60 mL white wine
- 500 mL Arborio rice, uncooked
- 125 mL Parmesan cheese, shaved
- Glazed Carrots
- 750 mL orange baby carrots
- 750 mL yellow baby carrots
- 30 mL butter
- 45 mL honey
- Pesto
- 250 mL basil pesto, prepared
- Garnish
- baby arugula
- edible flower petals
Method
- Season the thawed Cod loins with white pepper on both sides. Pan-sear with butter until cooked through and slightly browned – approx. 12-15 min.
- For risotto, bring vegetable stock, with peeled beets, to a boil over med-low heat. Once rich in colour, remove softened beets. Dice the beets and set aside.
- In a pot, over medium heat, sweat-off shallots and garlic with butter and olive oil.
- Add Arborio rice and cook for approx. 2 min. Deglaze rice with white wine. Add diced beets. Slowly add the vegetable stock to the mixture until fully incorporated. Stir in the Parmesan cheese. Season to taste.
- For glazed carrots, melt butter and honey in a sauce pan. Add carrots and cook for 5 min. until softened but still slightly firm.
- Arrange Risotto and glazed carrots on plate. Top with one Cod loin. Generously drizzle basil pesto. Garnish with mixed baby arugula and flower petal confetti.
