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Receta Prosciutto Wrapped Newfoundland Cod Fillet With Chanterelle And Potato Risotto Isotto
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Ingredientes
- 2 x 1 kg. fresh cod, fillets, (centre cut)
- 150 gm VERY thinly sliced prosciutto, ham
- 800 gm fresh chanterelles, roughly, cut
- 600 gm small diced blanched potato
- 200 gm finely diced shallot
- 40 gm finely diced garlic
- 1/2 lt veal or possibly chicken stock
- 200 ml cream
- 200 ml extra virgin extra virgin olive oil
- 50 gm unsalted butter
- 1 x splash truffle oil
- 100 gm freshly shaved reggiano parmesan cheese
- Â Â salt
- Â Â pepper
- Â Â rough cut fresh tarragon, leaves
- Â Â dry prosciutto, straws, for plate decoration
- Â Â fresh tarragon, for plate decoration
Direcciones
- Preheat the oven to 375 degrees Fahrenheit.
- Cut and trim the cod and season with salt and pepper.
- Wrap the fillets completely in the prosciutto.
- Heat half of the extra virgin olive oil in a heavy bottomed skillet and sear the whole fillets in the extra virgin olive oil on all sides and finish baking in the oven till cooked (about 12 to 15 min). Let rest before cutting.
- Heat the remaining extra virgin olive oil in a 10-inch saute/fry pan till very warm and toss the chanterelles quickly till slightly cooked, then remove and set aside.
- In the same pan add in the butter and sweat the shallots and garlic, then add in the potatoes.
- Add in the chicken stock and the cream and reduce till slightly thickened, (be careful not to overcook the potatoes).
- Add in the reserved chanterelle mushrooms to this mix and cook briefly. Add in the fresh minced tarragon and check the seasoning as needed.
- Dry prosciutto straws are made by simply rolling sliced prosciutto very tightly and thinly into the shape of a drinking straw and by drying them in a 150 degree oven for about 1 1/2 to 2 hrs.
- To Plate:Spoon the mix (not too thick) on the bottom of a large plate.
- Slice the cod approximately 3 cm thick and place on top of the risotto.
- Garnish with freshly shaved Parmesan cheese, fresh tarragon sprigs, dry Prosciutto straws, and lightly drizzle with the truffle oil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 879g | |
| Recipe makes 4 servings | |
| Calories 1257 | |
| Calories from Fat 643 | 51% |
| Total Fat 72.77g | 91% |
| Saturated Fat 20.68g | 83% |
| Trans Fat 0.0g | |
| Cholesterol 359mg | 120% |
| Sodium 389mg | 16% |
| Potassium 3142mg | 90% |
| Total Carbs 31.79g | 8% |
| Dietary Fiber 2.7g | 9% |
| Sugars 1.04g | 1% |
| Protein 115.86g | 185% |
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