This dish is one I really like. It’s light but rich, flavorful and fairly inexpensive. The rock cod or Pacific snapper is a lean and flavorful fish that you can pick up at your local supermarket. However, if you prefer to use your favorite fish instead for this dish, you may certainly do so.
For the risotto, the first time I had this rice, I was hooked. I reflect back on 2009 when I was a student in the culinary arts program at Flathead Valley Community College. My instructor Chef Howard Karp first demonstrated this recipe to me. It’s abundant in flavor, which really makes this dish stand out and excite your pallet. It’s truly my favorite rice to enjoy.
To get started, you will need to gather the following ingredients:
Risotto:
2 cups Arborio rice
3 1/2 – 4 cups chicken stock
1 cup white wine
4 tbsp. olive oil
10 button mushrooms
1 shallot
1 bunch asparagus
1 1/2 cups parmesan cheese
salt and pepper to taste
Rock Cod:
4 6-8 oz. fillets
4 tbsp. olive oil
2 tbsp. butter
kosher salt
ground black pepper
granulated garlic
For Garnish:
12 cherry tomatoes
1/2 cup balsamic vinegar
1 can Coca-cola
1 lemon
1 bunch of basil
First, check fillets for any bones or pins. Rinse and slice mushrooms and set aside. Cut about 2-3 inches off the bottom of asparagus. Bring a pot of water to a boil. Prepare an ice water bath and set aside. Blanch the asparagus in the boiling water for 8-10 seconds. Strain and place into ice water bath. Finely dice shallot and set aside.
Next, place medium-sized pot on stove and bring to medium to high heat. Add olive oil. Next, add shallot, mushrooms and asparagus and cook until tender. Add rice and stir in pan until coated with oil. Add wine and simmer and reduce down to remove alcohol yet seal in the flavors. Once reduced, add chicken stock and bring to medium heat. Simmer for 16-18 minutes. Once cooked, add parmesan. Season with salt and pepper.
For the rock cod, bring a medium-sized sauté pan to medium to high heat on the stove. Add olive oil and butter. Season fish with kosher salt, ground black pepper and granulated garlic. Add fish fillet side down and cook till a light golden brown. Flip fish and cook for another two minutes.
To make balsamic glaze garnish, add can of Coke and reduce. Add vinegar and reduce to a syrupy stage. Half the tomatoes, and sauté until tender.
To Plate:
Take a scoop of your risotto and place it on the middle of you dish. Add rock cod on top. Slice a pinwheel from lemon and place on top of fish. Take basil and sprinkle on top. Place lightly cooked tomatoes skin side up. Top it off with a drizzle of balsamic glaze.
Clayton McDaniel is the chef and owner of Back Woods BBQ in West Glacier. He is a graduate of The Culinary Institute of Montana at Flathead Valley Community
College. FVCC is currently accepting applications for the fall 2012 program. For more information, visit www.culinaryinstituteofmt.com or call Instructor Hillary Ginepra at 756-3862.