Cod in Sage Butter with Butternut Squash Risotto
with Serrano ham & Parmigiano Reggiano
Herb butter is surprisingly easy to make yourself. In this dish, we season the butter with sage, an herb that goes delightfully with cod fillet.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¼ piece
Butternut squash
1 piece
Cod fillet
(Contains: Vis)
75 g
Risotto rice
5 g
Fresh sage
(May be present: Selderij)
½ piece
Garlic
20 g
Serrano ham
½ piece
Onion
½ piece
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
10 g
Cress
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
½ sachet(s)
BBQ spice rub
Not included in your delivery
1 tablespoon
Olive oil
300 milliliters
Low sodium vegetable stock
2 tablespoon
[Plant-based] butter
½ tablespoon
White balsamic vinegar
½ teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C and prepare the stock. Halve the butternut squash lengthways. Scoop out the seeds and the stringy part of the flesh, then finely dice the neck and cut the base into thin crescents. Transfer all of the butternut squash to a parchment-lined baking sheet and drizzle with half of the olive oil. Scatter over the BBQ rub* and then roast in the oven for 18 - 20 minutes.
*Take care, this ingredient is spicy! Use as preferred.
Crush or mince the garlic. Melt a knob of butter in a deep frying pan over medium-high heat. Fry the garlic for 1 minute, then stir in the risotto rice and toast the grains for 1 minute. Pour in the stock and allow to slowly incorporate, stirring regularly. The risotto is done when the rice is soft but still al dente. This should take around 20 - 25 minutes. Add extra water and cook longer if you'd prefer the risotto to be less al dente.
When the risotto has 15 minutes left, heat the rest of the olive oil in a frying pan over medium-high heat. Tear the Serrano ham into pieces and discard the sage stalks. Fry the Serrano ham with the sage leaves for 5 - 7 minutes, then remove from the pan and set aside. Keep the oil in the pan to use for the cod.
Add a generous knob of butter to the same pan and fry the cod for 2 - 3 minutes per side. Season to taste with salt and pepper. In the meantime, chop the onion and grate the Parmigiano Reggiano. Tear off the cress or use scissors if preferred.
Melt a knob of butter in a saucepan over medium-high heat and fry the onion for 2 minutes. Deglaze with the white balsamic vinegar and the honey. Add the cream and the diced butternut squash, then use an immersion blender to process until smooth. Transfer this to the risotto, along with half each of the Parmigiano Reggiano and the cress. Season to taste with pepper.
Serve the risotto on deep plates. Top with the rest of the butternut squash and then with the cod. Drizzle the cod with any residual cooking juices from the pan. Garnish with the Serrano ham and the sage, along with the rest of the cress and Parmigiano Reggiano.
