We’re making Chourico topped cod with lemon oat risotto and bay scallops with Chef Sai Viswanath from DeWolf Tavern in Bristol.
Yield: 2 portions Ingredients:
Olive oil as needed
½ cup shallot; small dice chop
½ tsp Garlic; minced
¼ tsp Ginger root; minced fresh
2 cups white wine (Pinot Grigio works)
½ cup heavy cream
1 pinch Spanish saffron
¼ lb butter; cubed plus more for cod (about a tbsp)
2 lemons; juiced
3 cups vegetable stock
3 whole lemons
10 oz cod loin; cut in half
½ cup chourico; ground
3 tbsp panko bread crumb
½ cup bay scallops or * if not available use scallops chopped
½ cup Quaker quick oats
- 1 week ahead; add 3 lemons to a large container with lid; fill to the top with salt. When lemons are confit there will be a small amount of liquid left. Use ¼ of one lemon and cut the rind off. Slice the rind very thinly. Do not use the inside- it will be very bitter.
- Heat oven to 350 degrees
- Heat a small stock pot with vegetable stock; bring to a simmer
- In a small saute pan; saute small amount of oil and add the bay scallops when hot. Cook ¾ of the way and set aside to cool.
- In a bowl; mix together a small amount of butter, panko and chourico. When mix holds together top each piece of cod. Place cod on a sheet tray coated with pan coating spray or olive oil. Put in the oven for about 7 minutes or until cooked -through and flaky.
- In a small rondeau or medium sautee pan heat 2 tbsp oil. When pan is hot, add the shallots and cook for half a minute or until soft. Add the garlic and ginger.
- Add white wine and then reduce liquid to a half cup. Add hot stock and ¼ cup of the salt water from lemon confit.
- Add cream and reduce 2 to 3 minutes. Add the pinch of saffron and rolled oats.
- Add the scallops to the risotto to heat and cook through.
- Add juice from two lemons, the rind from the confit and whisk in butter. Taste for added salt. On two plates put a half cup of the oat risotto on each then top with cod. Voila dinner is served!