Cod with Serrano Ham, Parmigiano Reggiano & Sage
over creamy butternut squash risotto with cress
There is a special ingredient in your box! Butternut squash, a sweet autumn and winter vegetable, is perfect for soups, casseroles and mash.
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
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
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 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.
- 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.
- 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.
- 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.
- 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.
- 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.
