🍽️ Crispy Cod in Bacon Wrap with Creamy White Wine Risotto

Name: Crispy Cod in Bacon Wrap with Creamy White Wine Risotto
Total time: 30 min
Yield: 4 servings
Ingredients: turbot fillet 600 g; shallots 2 pcs.; garlic cloves 1 pcs.; parsnips 300 g; baby spinach 150 g; parmesan 50 g; vegetable broth 700 ml; oil 4 tbsp; risotto rice 300 g; dry white wine 300 ml; salt pinch; pepper, black ground pinch; bacon 16 slices; butter 2 tbsp

889 kcal · 30 min · 4 servings

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Ingredients

turbot fillet 600 g
shallots 2 pcs.
garlic cloves 1 pcs.
parsnips 300 g
baby spinach 150 g
parmesan 50 g
vegetable broth 700 ml
oil 4 tbsp
risotto rice 300 g
dry white wine 300 ml
salt pinch
pepper, black ground pinch
bacon 16 slices
butter 2 tbsp

Instructions

1. Ideally, thaw the cod overnight in the refrigerator.
2. Halve the shallots, peel them, and dice them finely.
3. Peel the garlic and chop it finely.
4. Peel the parsnips, trim the ends, and cut the vegetable into approx. 1 cm cubes.
5. Wash the spinach in a sieve and let it drain well.
6. Grate the Parmesan finely.
7. Bring the vegetable broth to a boil in a pot and keep it warm thereafter.
8. Heat 2 tablespoons of oil in a pot over medium heat.
9. Sauté the shallots, garlic, and parsnips while stirring for approx. 2 minutes until they become translucent.
10. Add the rice and toast it for approx. 1 to 2 minutes.
11. Deglaze with white wine and let the alcohol evaporate almost completely.
12. Pour in 1 to 2 ladles of the warm broth and season with a little salt.
13. Cook the risotto while stirring constantly for approx. 20 minutes until al dente.
14. Add more broth as needed so that the rice is always lightly covered with liquid.
15. Wash the cod and pat it dry with kitchen paper.
16. Season the fish lightly with salt and pepper.
17. Lay 4 slices of bacon next to each other, overlapping slightly.
18. Wrap the cod fillet tightly in the bacon.
19. Heat 2 tablespoons of oil in a frying pan over high heat.
20. Fry the cod in the bacon wrap on each side for approx. 3 minutes until crispy.
21. Reduce the heat to low and let the fish cook covered for approx. 5 minutes.
22. Stir the spinach into the finished risotto and let it wilt for approx. 1 minute.
23. Fold in the butter and half of the grated cheese, and adjust seasoning with salt and pepper.
24. Plate the cod in the bacon wrap with the white wine risotto.
25. Sprinkle the dish with the remaining Parmesan and serve.

Nutrition per serving

kcal: 889
Protein: 53 g · Fett/Fat: 48 g · Carbs: 63 g