Lemon – Almond Crusted Salt Cod Stuffed Flounder Recipe
atop an Artichoke – Saffron Risotto cake & Calebrion – tomato sauce
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Ingredients
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Flounder Preparation
Artichoke-Saffron Risotto Cake
Calabrian Tomato Sauce
Method
Prepare the Flounder
- 1
Soak the Salt Cod
Soak salt cod in water for 24 hours, changing the water several times.
- 2
Prepare the Filling
Drain the salt cod, flake it, and mix with lemon zest, chopped almonds, salt, and pepper.
- 3
Stuff the Flounder
Place a spoonful of the salt cod mixture onto each flounder fillet and roll them up tightly.
- 4
Make the Risotto Cake
- 5
- 6
Add Artichokes and Saffron
Stir in chopped artichokes, saffron, and parmesan cheese. Cook until the mixture is thick and creamy.
- 7
Shape the Cakes
Allow the risotto to cool slightly, then form it into cakes.
Prepare the Tomato Sauce
- 8
Cook the Sauce
In a saucepan, heat olive oil and sauté minced garlic until fragrant. Add crushed tomatoes and Calabrian chili paste. Season with salt and pepper. Simmer for 15 minutes.
Plate the Dish
- 9
Serve
Place a risotto cake on each plate, top with a flounder roll, and drizzle with Calabrian tomato sauce.