Cod with Serrano Ham, Parmigiano Reggiano & Sage
over creamy butternut squash risotto with cress4.0(158)
Calories
:
1077 kcalProtein
:
43.9g proteinTotal
:
45 minutesDifficulty
:
EasySeasonal
Allergens:
- Vis
- Melk (inclusief lactose)
- Selderij
- May contain traces of allergens
There is a special ingredient in your box! Butternut squash, a sweet autumn and winter vegetable, is perfect for soups, casseroles and mash.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
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
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
½ sachet(s)
BBQ spice rub
10 g
Cress
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
Energy (kJ)4505 kJ
Calories1077 kcal
Fat55.6 g
Saturated Fat29.3 g
Carbohydrate100.9 g
Sugar13.7 g
Dietary Fiber6.9 g
Protein43.9 g
Cholesterol8.3 mg
Salt3.1 g
Potassium331.3 mg
Calcium184 mg
Iron80.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Sheet with Baking Paper
•Casserole
•Tall-Sided Pan
•Paper Towel
•Immersion blender
•Saucepan
Cooking Steps
1
- 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 squash to a parchment-lined baking sheet and drizzle with 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.
2
- Crush or mince the garlic.
- Melt a knob of butter in a deep frying pan over medium-high heat and fry the garlic for 1 minute.
- Stir in the risotto rice and toast the grains for 1 minute, then gradually add the stock one ladle at a time and allow to slowly incorporate, stirring regularly.
- Meanwhile, tear the Serrano ham into pieces and discard the sage stalks.
3
- The risotto is done when the rice is soft but still al dente, which should take around 18 - 20 minutes.
- Add extra water and cook longer if you'd prefer the risotto to be less al dente.
- Heat a drizzle of olive oil in a frying pan over medium-high heat.
- Fry the Serrano ham with the sage leaves for 5 - 7 minutes, then remove from the pan and set aside.
4
- Pat the fish dry with kitchen paper and season both sides with salt and pepper.
- Melt a generous knob of butter in the same pan over medium-high heat and fry the fish for 1 - 2 minutes per side
- In the meantime, chop the onion and grate the Parmigiano Reggiano.
- Tear off the cress or use scissors if preferred.
5
- 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.
- Add the cream, the honey 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.
6
- Serve the risotto on deep plates. Top first with the rest of the butternut squash and then with the fish.
- Drizzle the fish 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.
