Wednesday , October 27 2021
Cod Cheeks

Crispy cod cheeks with Parmesan risotto, crispy kale and Parmesan wafers

By Roger Hickman

Serves 4, as a starter


8-12 cod cheeks, trimmed and filleted
150g of Parmesan
cayenne pepper
a handful of kale
175g of arborio rice
1 banana shallot, finely chopped
a splash of white wine
500ml fish or chicken stock
75g of mascarpone
seasoned flour
1 egg, beaten
Panko breadcrumbs
rapeseed oil

1. First make the Parmesan wafers. Grate 100g of the cheese quite coarsely, then place in eight small piles on a baking tray (ideally on a silicone sheet), then sprinkle each pile with a little cayenne pepper.  Leave room between the piles, they will spread as they cook. Bake in the oven at 180°C for 15 minutes, checking they are not browning too quickly after 10 minutes. Allow to cool

2. Break the kale up into small pieces, toss in some oil, then dry out, either in a dehydrator, or else in a very low oven for an hour

3. For the risotto, sweat the shallot in a little oil until it is transparent but not coloured. Add in the wine and reduce slightly, then put in the rice.  Now add the stock little by little, stirring all the time to release the starch from the rice. After about 15-20 minutes the rice should be on the slushy side of al dente and all the stock should be absorbed. Remove from the heat and add the rest of the Parmesan and the mascarpone, stirring well. Once these have melted into the risotto, season and serve

4. Bread the cod cheeks by dipping them in seasoned flour, then the egg and finally the breadcrumbs.  Deep fry at 180°C until golden brown, which should take about two minutes

5. Serve the cod cheeks on the risotto, garnished with the kale and a couple of Parmesan wafers.

Recipe published in Feast Issue 34

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