Ling Cod Recipe
served with parmesan risotto, steamed broccolini & chive beurre blanc.
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Ingredients
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Ling Cod
Parmesan Risotto
Steamed Broccolini
Chive Beurre Blanc
Method
Prepare the Ling Cod
- 1
Season the Fish
Preheat the oven to 375°F (190°C). Season the ling cod fillets with olive oil, salt, and black pepper. Place them on a baking tray lined with parchment paper.
- 2
Bake the Fish
Bake the fish in the preheated oven for 15-20 minutes or until the fish is cooked through and flakes easily with a fork.
Make the Parmesan Risotto
- 3
- 4
Add Rice
Stir in Arborio rice and cook for 1-2 minutes until slightly toasted.
- 5
Deglaze with Wine
Pour in the white wine and stir until it is mostly absorbed.
- 6
Add Broth Gradually
Add the broth one ladle at a time, stirring frequently. Wait until each addition is absorbed before adding more. This should take about 18-20 minutes.
- 7
Finish the Risotto
Once the rice is creamy and al dente, stir in the grated Parmesan cheese, remaining butter, salt, and black pepper. Mix well.
Steam the Broccolini
- 8
Steam
In a pot with a steamer basket, bring water to a boil. Add the broccolini, sprinkle with salt, and steam for 4-5 minutes until tender.
- 9
Drizzle with Olive Oil
Remove from heat and drizzle with olive oil before serving.
Prepare Chive Beurre Blanc
- 10
Make the Sauce
In a small saucepan, melt 1 cup of butter over medium heat. Add minced shallots and white wine, simmering until reduced by half.
- 11
Add Cream and Season
Stir in the heavy cream, cooking until slightly thickened. Add chopped chives, salt, and black pepper before removing from heat.