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Cod, crab and wild garlic risotto

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Dolton Lodge, head chef at The Galley in Topsham shares his recipe for Skrei cod with Brixham crab and wild garlic risotto, pak choi and soy sauce

risotto

Serves 2

You will need

Skrei cod 2 x 130g fillets
10% salt brine 500ml water, 50g salt
Leek 1

For the risotto:
Butter 80g
Arborio risotto rice
150g
Fish stock
500ml
Picked white crab meat
50g
Wild garlic 10g, shredded
Salt to season

For the pak choi:
Pak choi 2, base removed
Butter 25g

For the sauce:
Good quality soy sauce 40ml
Honey 10g

Method

  1. For the cod: whisk together the water and salt until clear. Lay the cod fillets in the solution and allow to soak for 35-40 minutes. Once firm, rinse under cold water and pat dry.
  2. Cut a 4 inch section of the leek, half and remove the centre and retain the 3 outer leaves. Blanch the leaves in boiling salted water for 45 seconds. Remove and plunge in ice water.
  3. On 2 squares of clingfilm, arrange the leek leaves so overlapping and place the cod fillets on top. Roll into a boudin and refrigerate for 3 hours.
  4. To cook, poach the boudin in simmering, heavily salted water until 42°C in the centre.
  5. For the risotto: melt 40g butter in a heavy bottom saucepan. Add the rice and toast until light brown.
  6. Add a ladle of the fish stock and stir until combined. Repeat this process for 12 minutes or until the rice is cooked al dente. Stir in the remaining butter, remove from the heat and add the crab meat, wild garlic and salt.
  7. For the pak choi: separate the leaves, wash and pat dry. Wilt in a pan with butter and season to taste.
  8. For the soy sauce: whisk the ingredients together in a bowl until combined
  9. To plate: Add the risotto to a shallow bowl, top with the cod and pak choi before dressing the plate with the soy sauce.

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