Page 491 - YC Cooking School

2. Skim off any impurities that rise to the surface, then reduce the heat and allow to

simmer for 30 minutes. Note: Keep an eye on the stock as it cooks and skim every now
and then if necessary.
3. Once the stock has cooked for 30 minutes, strain it and discard the bones and
vegetables.
4. While the remaining liquid is still warm, add the saffron and allow to infuse for a few
minutes before using.

For the risotto

1. Melt the butter in a large heavy-based frying pan and gently (over a medium heat)
sweat the onions and garlic until soft and translucent.
2. Add the rice and fry for a couple of minutes until translucent.
3. Add the warm fish stock and stir occasionally while it cooks. Note: This will prevent the
risotto from sticking to the bottom of the pan.
4. Once cooked (should take about 25 minutes), remove the risotto from the heat, add
the lemon juice and season with salt and pepper to taste.

For the sauce vierge

1. Macerate (allow to soften while soaking) the finely diced red onions in the vinegar and
sugar.
2. Quarter the cherry tomatoes and add to the onion base.
3. Add the roughly chopped herbs.
4. Add the olive oil and season to taste with salt and pepper.

For the kabeljou

1. Season the fish fillets with a little salt and pepper, then lightly dust them with flour on

their presentation side and shake off any excess.
2. Pre-heat a heavy-based frying pan on a medium heat.
3. Add a little oil and place the fish fillets, presentation side down in the pan. Cook for a
few minutes on each side (depending on the thickness of the fillet).
4. To assemble: Spoon a portion of risotto into the middle of a large bowl, layer a few
warmed green beans and the fried fish fillet on top. For the final flourish, spoon a little
sauce vierge over the fish and serve immediately.

© Recipe copyright of Peter Goffe-Wood

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