- 700 gr Cod fillet
- 2 tbs oil
- 2 tbs butter
- 1 pack of risotto rice (enough for 4 persons)
- 500 gr prawns
- 300 g frozen peas
- 2 tbs full cream sour-cream
- 4 shallots, minced
- 4 cloves of garlic
- 1 carrot
- 2 ts tomato puree
- 1 ts cayenne pepper
- ½ tbs lemon juice
- 50 gr unsalted margarine
Clean the shrimps – keep the scales. Fry chopped shallots, garlic and small carrot chunks together with the shrimp scales over low heat.
Add tomato puree and let it simmer for a minute while continuously stirring. Add water until the prawn scales are covered. Let it simmer for a further 45 minutes.
The sauce is drained and allowed to cook to one third of its original volume. Season with cayenne pepper and lemon juice.
Just before serving, blend the sauce with 50g of margarine using a hand-held mixer.
Marinade the fish with salt and pepper. Warm the pan using the highest temperature.
Warm margarine/oil in the pan and place the fish skin-side down. Turn down the heat to medium level temperature.
Apply light pressure onto the fish pieces to avoid that the fillets do not crumple. Fry for about 10 minutes (time needed varies according to thickness). When the fish is almost ready, flip and fry on the other side for another minute.
Cook the risotto rice following the instruction. Mix the prawns into the rice-
Add green peas and finally, the sour cream just before the rice is cooked.
Season with salt and pepper.
As a side dish, serve a salad consisting of mini carrots and star-onions which are briskly cooked in salted water and then glazed in the pan with 2tbs lemon juice and 1ts sugar.