Atlantic Cod on Barley Risotto, Pequillo Peppers and Vadouvan emulsion
- 150g Fresh cod fish
- 50g Organic barley
- 30g Pequillo pepper
- 30cl White wine
- 30g White onion
- 100g Heavy cream
- 100g Milk
- 5g “Vadouvan” spice blend
- 5tbsp Olive oil
- 1tbsp butter
- ½ a lime
- A zest of orange
- A zest of lemon
- An amount of salt
- An amount of pepper
- Dice white onion into 3mm thick.
- In a large pot, suet diced onions with 3 tablespoons of olive oil and fresh butter until the onions are tender and colourless.
- Add barley to pot and suet for 2 minutes. While stirring the mixture, pour in white wine and let it boil until the wine has evaporated completely. Next, cover the mixture with water.
- Season barley with salt and pepper as preferred. Add a zest of orange and lemon and continue to stir the risotto as it cooks. When the liquid has almost evaporated and risotto is still too "al dente", you can add a bit of water and let it cook again until the barley becomes tender.
- Boil milk and heavy cream. Add "Vadouvan" spice blend, salt and pepper and let it infuse for 30 minutes. The sauce should turn to a strong yellow color. Add lime juice.
- Split pequillo pepper into half and remove the seeds. Cut them into triangles and set aside for later use.
- In a non-stick pan, add 2 tablespoons of olive oil. Using low heat, sear cod fish on one side until it turns dark blond with a crispy exterior. Flip fish over and turn off the flame. Leave fish to cook in the pan for 2 to 3 minutes before removing it.
- In a pasta bowl, put barley risotto and place fish on top. Spread warm triangular pequillo peppers on fish. Drizzle sauce over the dish and serve.
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