Seared Atlantic Cod with Beet Risotto and Glazed Carrots
| 8 | High Liner Foodservice Signature Atlantic Cod Loins, thawed |
| white pepper, to taste | |
| 2 tbsp | butter |
Beet Risotto
| 4-1/4 cups | vetegable stock |
| 4 | 4 medium-sized purple beets, peeled |
| 3 | shallots, diced |
| 1 tbsp | extra virgin olive oil |
| 1 tbsp | butter, unsalted |
| 1/4 cup | white wine |
| 2 cups | Arborio rice, uncooked |
| 1/2 cup | Parmesan cheese, shaved |
Glazed Carrots
| 3 cups | orange baby carrots |
| 3 cups | yellow baby carrots |
| 2 tbsp | butter |
| 3 tbsp | honey |
Pesto
| 1 cup | basil pesto, prepared |
| garnish | baby arugula |
| garnish | edible flower petals |
INSTRUCTIONS
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.
Recipe provided by High Liner Foods Inc.
