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Ingredientes
- 1 x 225 gram thi cod fillet, (8oz)
- 85 gm Dry wild mushrooms, (3oz)
- 225 gm Fresh wild mushrooms, (8oz)
- 400 ml Chicken stock, (3/4 pint)
- 150 ml White wine, (1/4 pint)
- Â Â Butter
- Â Â Parmesan cheese
- Â Â Mascarpone
- Â Â Flat leaf parsley
- 2 x Minced shallots
- 2 x Minced garlic cloves
- Â Â Extra virgin olive oil
- Â Â Fresh thyme
Direcciones
- Soak the dry mushrooms ovenight and drain off, reserve the liquid to one side.
- In a hotpan saute/fry the onions and garlic in a pan with dry mushrooms with some butter, white wine, stock, mushroom juice and some fresh thyme. Bring to the boil and gently simmer for about 8 mintues while you cook the cod.
- Season the cod fillet and cook in a warm non-sitck pan -skinside down- in a little extra virgin olive oil and butter. Add in the fresh mushrooms to the cod pan and finish the risotto with some minced parsley, seasoning, mascarpone and parmesan.
- Place in the centre of the plate and top with the cod fillet. Finish the mushrooms with shallots, garlic and minced herbs, and serve around the edge. For real indulgence drizzle a bit of truffle oil and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1007g | |
| Calories 1216 | |
| Calories from Fat 907 | 75% |
| Total Fat 102.87g | 129% |
| Saturated Fat 63.73g | 255% |
| Trans Fat 0.0g | |
| Cholesterol 274mg | 91% |
| Sodium 1398mg | 58% |
| Potassium 1571mg | 45% |
| Total Carbs 32.48g | 9% |
| Dietary Fiber 12.9g | 43% |
| Sugars 3.15g | 2% |
| Protein 17.8g | 28% |
