Fillet of Cod over Creamy Fennel Risotto

Name: Fillet of Cod over Creamy Fennel Risotto with green beans, Parmigiano Reggiano & spinach
Total time: 45 min
Yield: 2
Cuisine: French
Ingredients: 1 piece Garlic; 1 piece Onion; 1 piece Fennel; 150 g Risotto rice; 100 g Spinach; 20 g Parmigiano Reggiano DOP; 2 piece Cod fillet; 50 g Mascarpone; 5 g Fresh lemon thyme; 75 g Green beans; 3 tablespoon [Plant-based] butter; 2 tablespoon White wine vinegar; 700 milliliters Low sodium vegetable stock; 2 teaspoon Sugar; to taste Salt and pepper

with green beans, Parmigiano Reggiano & spinach

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Did you know that the ancient Greeks and Romans saw fennel as a symbol of victory and success? They not only appreciated the flavour, but also believed that fennel brought strength and wisdom!

Allergens:

Melk (inclusief lactose)

•Vis

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total45 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

½ piece

Garlic

½ piece

Onion

½ piece

Fennel

75 g

Risotto rice

50 g

Spinach

10 g

Parmigiano Reggiano DOP

(Contains: Melk (inclusief lactose))

1 piece

Cod fillet

(Contains: Vis)

25 g

Mascarpone

(Contains: Melk (inclusief lactose))

2.5 g

Fresh lemon thyme

40 g

Green beans

Not included in your delivery

1.5 tablespoon

[Plant-based] butter

1 tablespoon

White wine vinegar

350 milliliters

Low sodium vegetable stock

1 teaspoon

Sugar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3221 kJ

Calories770 kcal

Fat34.6 g

Saturated Fat22.3 g

Carbohydrate73.6 g

Sugar11.5 g

Dietary Fiber13.7 g

Protein37.5 g

Salt1.6 g

Potassium555 mg

Calcium159.3 mg

Iron2.9 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

•Wok or sautépan

•Bowl

•Pan with Lid

•Tall-Sided Pan

•Paper Towel

Cooking Steps

Prepare the stock.
Chop the onion and crush or mince the garlic.
Quarter the fennel and discard the core, then chop the fennel into very thin strips. Set aside the fennel fronds to use later as garnish.
Tear the lemon thyme leaves off the stems.

Melt a knob of butter in a wok or deep frying pan over medium-high heat. Fry the garlic, onion and lemon thyme for 1 – 2 minutes.
Stir in half of the fennel and fry for 5 – 7 more minutes.
Stir in the risotto rice and toast the grains for 2 minutes, then add half of the white wine vinegar and a third of the stock.
Allow the stock to slowly incorporate, stirring regularly.

Repeat with the rest of the stock, adding it in two more batches. Continue cooking over medium-high heat for around 20 - 25 minutes.
Meanwhile, in a bowl combine the rest of the fennel with the sugar and the rest of the white wine vinegar. Set aside until serving.
Discard the tips of the green beans and then cut in half.
Grate the Parmigiano Reggiano.

Fill a pot or saucepan with a shallow layer of water, then add a pinch of salt and the green beans.
Cover with the lid and bring to the boil, then cook the green beans for 6 - 8 minutes until al dente.
Drain and then stir in a knob of butter. Season to taste with salt and pepper, then set aside.

Pat the fish dry with kitchen paper and season with salt and pepper.
Shortly before serving, melt a knob of butter in a frying pan over medium-high heat and fry the fish for 1 - 2 minutes per side.
Tear the spinach directly into the risotto and mix well, allowing it to wilt and reduce.
Stir in the mascarpone and half of the Parmigiano Reggiano, then season to taste with pepper.