Breaded Cod Fillets & Truffle Original Risotto

Ingredients for the Risotto 

1 1/2 Quarts Chicken Stock, heated

2 Tablespoons Olive Oil

1 medium Onion, finely-minced

1 1/2 Cups Arborio Rice

1/2 Cup Dry White Wine

1 Stick Butter

1 Tablespoon chopped Chives

1 Tablespoon chopped Parsley

1 Cup grated Parmesan cheese, plus extra for garnish

1 Tablespoon of Truffle oil

1 Teaspoons of Salt & Pepper Mix

1 Sprig of Thym and Rosemary 

  • Heat chicken broth to simmering in a small saucepan and leave on very low heat. In a heavy- based, wide saucepan heat olive oil, add onions and cook until golden over medium heat. Add rice and stir to coat each and every grain with oil. Add the Wine, Thym and Rosemary, cook until it has evaporated. Begin by adding 2 cup of hot stock, stirring with a wooden spoon to mix. Allow this liquid to be absorbed, then add 1 cup stock, stirring until evaporated. Continue to add broth by 1/2 cupfuls, stirring after each addition. Continue until rice begins to soften. Last addition of stock should just absorb into rice, leaving it slightly tight. Stirring quickly with a wooden spoon, add butter and Parmesan cheese. Risotto will become very creamy. Stir in chopped herbs and Truffle oil. Remove from heat and adjust seasoning to taste. Serve topped with freshly-grated cheese.

Ingredients for the Fish

Four (6-ounce) skinless fish fillets, such as snapper, haddock, or flounder

 1/2 cup unbleached all-purpose flour

 2 large eggs

 1 cup plain dried bread crumbs

 1/2 cup vegetable oil

 4 tablespoons salted butter (2 oz)

 Flaky sea salt and freshly ground black pepper

 1 lemon, cut into wedges, for serving (optional)

First pat the fish fillets dry with paper towels. Spread the flour in a wide, shallow bowl. In a second shallow bowl, beat the eggs until blended. Spread the bread crumbs in a third shallow bowl.

One at a time, evenly coat each fish fillet in flour. Dip in the eggs to coat, and then in the bread crumbs, gently patting on the crumbs to help them adhere. Put the breaded fillets on a plate. Don’t let the fillets stand longer than 10 minutes or the crumbs could start to get soggy.

Line a plate with paper towels and put it near the stove.

In a large skillet over medium heat, warm the oil and 2 tablespoons of the butter until the butter is melted and the foam starts to subside.

Even if you’re in a rush, don’t be tempted to hurry the process by cranking the heat higher. The butter will brown and your pricey catch will end up tasting rancid and burnt.

Working in batches to avoid crowding, add the fish fillets to the skillet and cook, turning once, until they are golden brown all over and opaque in the center when pierced with the tip of a knife, about 3 minutes per side. Adjust the heat as needed so the fish is surrounded by bubbles in the oil but isn’t browning too quickly.

Use a slotted spatula to transfer the fish to the paper towels. Drain briefly, then transfer to the oven to keep warm while preparing the second batch.

Repeat with remaining fillets, adding more oil and butter to the skillet if needed.

Season the fish with salt and pepper. Serve immediately, with lemon wedges, if desired.