Pan-Roasted Cod with Pancetta Vinaigrette, Sautéed Spinach, and Beet Risotto
Chef Bob Hildebrand, Three Stallion Inn, Randolph, Vermont
1 cup Arborio rice
1 small onion
2 tablespoons olive oil
1/2 cup white wine
1 1/2 cups chicken stock
1/4 cup heavy cream
1/2 cup shredded parmesan
1 cup cooked beets, diced small
To make the risotto, heat the chicken stock over low heat.
Puree 1/3 of the beets in a blender.
Dice the onion small and sweat it in a small, heavy sauce pan with the olive oil.
Add the rice and stir until the rice is nacre, or slightly translucent around the edges. Season with salt and pepper.
Add the wine and stir. When the wine is absorbed, begin adding the stock, one ladle at a time, stirring until each addition is absorbed.
Add the cream, the cheese, the beets, and beet puree. Stir until the cheese is melted. Set aside.
Cod and Pancetta Vinaigrette Ingredients
4 pieces cod fillet, 6-7 oz. each
2 tablespoons flour
2 tablespoons butter
1/2 cup Pancetta, diced small
1 tablespoon minced shallot
2 tablespoons sherry vinegar
2 tablespoons extra virgin olive oil
Cod and Pancetta Vinaigrette Preparation
Render the pancetta in a sauté pan over medium heat until crispy. Drain and set aside.
Reheat the sauté pan over medium-high heat. Add the oil and butter.
Season the fish with salt and pepper and dredge the presentation side in the flour. Cook, presentation side down, until slightly browned; turn and continue cooking the fish until just cooked through. Remove from the pan, and keep warm.
Add the shallot and pancetta to the pan. Add the vinegar and season with salt and pepper. Remove from the heat and add the olive oil.
1/2 pound baby spinach
1 tablespoon olive oil
Heat a sauté pan over high heat. Add the oil and then the spinach. Season with salt and pepper. Cook until wilted.
To plate the dish, put some of the risotto on each of four plates. Top with a piece of the cod. Pile some of the spinach on top. Drizzle some of the pancetta vinaigrette over and around.