Sunday, 13 February 2011

Parma Ham Wrapped Cod with a Shallot and Sage Risotto

For an early Valentine's dinner, my Boyfriend and I cooked dinner together. I had been thinking about cooking some fish wrapped in parma ham for a while and so it seemed like a good opportunity. The recipe is for cod (we were going to get monkfish but cod was better value in Waitrose) wrapped in parma ham and baked in the oven served with a simple shallot, sage, asparagus and pea risotto. I really like shallots in risotto, they're much more subtle and sweeter than regular onions, the sage goes well with them too. It was really delicious. I think next time though, I'd put a cocktail stick to hold the ham around the fish a bit better. For dessert we had meringue kisses (see previous post) with vanilla ice cream and raspberries. 

Ingredients - Serves 2
2 x white fish loins or 1 large one
Parma/prosciutto ham slices, about 2-3 per person and fish loin
3 small shallots, chopped
250g risotto rice (I like arborio)
Small knob of butter
2 small cloves garlic
Chicken stock (about 1 litre)
White wine (optional)
Sage leaves
Black Pepper
Parmesan cheese, grated

1. Preheat the oven to 200c. Prepare the fish by placing the slices of ham in a lightly oiled baking tray and add a bay leaf (see photo) then lay the fish on top. Roll up and secure with a cocktail stick.
2. Put in the oven and cook for about 20-25minutes until the fish is cooked through.
3. Start the risotto by frying the garlic, shallots and a couple of  roughly torn sage leaves in the butter. Then when the shallots are softened, add the risotto rice and stir until translucent. Then add a glug of wine (if using) or a splash of stock and stir until well absorbed. Repeat a few times before adding some parmesan and black pepper. Keep stirring over a low heat and gradually adding more stock. 
4. Microwave the asparagus and peas until cooked and set aside. Check the fish, if there is any juice in the baking tray, pour this into the risotto. Keep stirring the risotto.
5. Once the risotto is nearly cooked (you want it to be soft with a tiny bit of bite - al dente), add the asparagus and peas.
6. When the fish is cooked through, serve on top of the risotto with a tiny bit more parmesan and black pepper. 

Below are some photo's from my Valentine's Day. Some are pictures of presents my boyfriend made for me (the orchids in a drawer and the LOVE picture). The other is of me at 'Cupid Green', appropriate for the occasion.

No comments:

Post a Comment