SALT COD RISOTTO CAKES WITH LEMON AND OLIVES

Recipe Created By:

Paul Gayler

Serves

4

ready in

50 minutes

difficulty

Hard

What you will need

  • 200g Riso Gallo Arborio Risotto Rice
  • 250g fresh skinless and boneless cod fillet
  • 2tb sea salt
  • 50g unsalted butter
  • 75ml dry white wine
  • 800ml vegetable stock
  • 4 anchovies in oil, finely chopped
  • 25g good quality stoned black olives, finely chopped
  • 2 spring onions, finely chopped
  • Juice and zest of 1 Lemon
  • 1 large egg, beaten
  • Little plain flour
  • fresh breadcrumbs

 

For the Salsa Verde

  • 2 anchovy fillets, chopped
  • ½ tsp Dijon mustard
  • 1 garlic clove, crushed
  • Juice of ½ lemon
  • 1tsp capers, chopped
  • 1tb each of chopped flat leaf parsley, mint and tarragon
  • 75ml olive oil

To serve

  • Lemon wedges to serve
  • Little sea salt

How to prepare:

Remove the fish from the fridge, rinse under little running water, and then dry in a cloth. Cut the cod into small 1 cm dice, place to one side.

Melt the butter in a heavy based pan, add the rice and stir with the butter over a low heat until rice becomes translucent

Add the wine, boil for 2 minutes, add the hot stock and cook as for a classic risotto, until rice is cooked ‘’al dente ‘’ and just tender.

Add the diced cod, spring onion, lemon juice and zest, anchovies and black olives, cover for final 2 minutes, then season to taste.

Transfer to a tray and spread out the rice to enable it to cool, it will be easier to mould if the rice is cold.

Meanwhile make the salsa verde.

Place all the ingredients in a blender and blitz to a coarse puree.

When the rice is cooled, divide into 8 equal size balls, then roll in the palm of your hand and flatten them to form neat patties or cakes

Pass the patties through flour, the beaten egg and finally the breadcrumbs, chill until needed.

Shallow or deep the Fry the cakes in a little olive oil, about 3-4 minutes each side, until golden and crispy.

Dress 2 cakes per serving on a bed of French beans and potatoes dressed in a little of the salsa verde then serve, garnished with the lemon wedges, and a little sprinkling of sea salt.

 

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