Samphire & Cod over Creamy Parsnip Risotto
With tarragon & Parmigiano Reggiano0.0(0)
Calories
:
772 kcalProtein
:
38g proteinDifficulty
:
EasyExtra Veggies
Allergens:
- Melk (inclusief lactose)
- Vis
Samphire is a crisp, salty coastal plant with a naturally briny taste. It cooks quickly and adds a bright, fresh flavour to fish dishes, pastas or simple sautés.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
25 g
Samphire
75 g
Risotto rice
½ piece
Leek
½ piece
Shallot
2.5 g
Fresh tarragon
¼ piece
Lemon
½ piece
Parsnip
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
50 g
Organic sour cream
(Contains: Melk (inclusief lactose))
1 piece
Cod fillet
(Contains: Vis)
Not included in your delivery
½ tablespoon
[Plant-based] butter
250 milliliters
(Low sodium) vegetable stock
1 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3230 kJ
Calories772 kcal
Fat30.2 g
Saturated Fat12.3 g
Carbohydrate84.7 g
Sugar10.5 g
Dietary Fiber10.3 g
Protein38 g
Cholesterol38.3 mg
Salt2.8 g
Trans Fat0.2 g
Potassium836.4 mg
Calcium296.1 mg
Iron1.8 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
•Large Frying Pan
•Tall-Sided Pan
Cooking Steps
1
- Prepare the stock. Slice the leek into thin crescents.
- Dice the parsnip and chop the shallot.
- Heat a drizzle of olive oil in a large frying pan over medium-high heat. Fry the leek, the shallot and the parsnip for 2 - 3 minutes.
- Add a knob of butter and the risotto rice, then toast the grains for 1 minute.
2
- Pour in a third of the stock. Allow the stock to incorporate, stirring regularly.
- Repeat with the rest of the stock, adding it in two more batches.
- The risotto is done when the rice is soft but still al dente. This should take around 25 - 30 minutes.
- Add extra water and cook longer if you'd prefer the risotto to be less al dente.
3
- Finely chop the tarragon. Zest the lemon and cut into wedges.
- Heat a drizzle of olive oil in a frying pan over medium-high heat.
- Fry the fish with the samphire for 1 - 2 minutes per side. Season to taste with salt and pepper.
- When the risotto is done, stir in the sour cream, the lemon zest and the juice of 1 lemon wedge per person.
4
- Grate half of the cheese directly into the risotto. Mix well and season to taste with salt and pepper
- Serve the risotto on deep plates and grate the rest of the cheese directly over each portion.
- Top the risotto with the fish and the samphire.
- Garnish with the tarragon and serve the rest of the lemon wedges alongside.
