here's a recipe we came up with for seared haddock, an atlantic flaky white fish similar to cod.for the risotto:
- 1 cup risotto
- 2 tablespoons butter
- 2-2-1/2 cups chicken stock
- 1/3 cup chopped onion
- 1/3 cup sweet corn kernels
- 1/2 cup chopped pre-poached shrimp
- 1/4 cup heavy cream
- salt & pepper, cajun spice (optional)
1) melt butter in a medium saucepan over medium heat
2) add onions, sautee 3 minutes or until sweaty
3) add corn and risotto, sautee another couple minutes
4) add 1/2 C stock at a time until risotto is al dente
5) add heavy cream and fold in chopped shrimp, salt and pepper, and cajun spice
for the fish:
-sprinkle 2 fillets with salt & pepper and let sit at room temp for 10 minutes.
- 1 tablespoon rendered bacon fat
1) melt bacon fat in shallow skillet over medium high heat
2) when fat reaches desired heat, place fillets in skillet skin side up
3) let sear for 1-2 minutes, flip and repeat until flesh starts to flake open
serve with risotto and dark hearty greens.
