Thursday, January 29, 2015

Orange Roughy on a bed of pea and asparagus risotto ... in the Thermomix

I need to start off by saying that I am damned proud of this dish and how it turned out. It was absolutely delicious.

We've recently started having more fish as we've discovered a good fish supplier (almost) locally. It's an hour drive and back to get to them but we get excellent fresh fish and at great prices.

The Boy is always after me to make more fish to add to our diet, but I'm not a big fan of fish in general. I need my fish to be really, really fresh and not smell like fish. Can't stand that fishy smell!

Long story short, we went for a little trip and picked up some fish and Orange Roughy (a fish from New Zealand) was in the mix. The Boy loves Orange Roughy. I asked for two portions but didn't realise that for the Orange Roughy, one portion could feed two people. They came frozen (though I could have asked for them fresh, had I known!) and I just put them straight into the freezer.

The last few times that we have been out, The Boy has ordered fish and it has arrived on a bed of risotto of some sort. I thought that was a great way to serve fish, since we always find that fish on its own just isn't quite satisfying enough as a meal.

We had some friends over to dinner recently and I was at a loss as to what to cook for dinner and The Boy reminded me that we still had the Orange Roughy in the freezer, so I thought I'd serve the fish on a bed of risotto for the mains.

Here's what I did for the fish: (of course, it doesn't have to be Orange Roughy, you can use any fish you like).

  • Orange roughy (or any other type of) fish in single serve portions, as many as needed for number of people serving
  • Salt
  • Pepper
  • Paprika 
  • Olive oil

  • Heat oven to 200°C
  • Prepare baking trays with a sheet of aluminum foil on it. Lightly spray with oil (I use an olive oil spray)
  • Place Orange Roughy onto the tray, depending on size of the tray, 2 or 4 to a tray
  • Drizzle a small amount of olive oil on top of fish
  • Sprinkle salt and pepper onto fish for taste
  • Dust a light coating of paprika onto fish as well
  • Bake in oven, uncovered for 8 - 10 minutes until fish is done
  • Serve on a bed of pea and asparagus risotto

For the risotto, originally I thought of making a porcini and truffle risotto but then thought that the porcini and truffle might overpower the flavor of the fish, so went with pea and asparagus instead.

Here's how I made the risotto: (of course, if you don't have a Thermomix, you can make your risotto the traditional way).

  • 1 cup of Parmesan, block or shredded
  • 1 onion, quartered
  • 3 cloves of garlic
  • 40g Olive oil
  • 300g Arborio rice
  • 80g white wine
  • 4 tsp chicken stock
  • 1 litre of hot water
  • 1 cup peas
  • 1 bunch asparagus, diced

  • If Parmesan is in blocks, put in TM bowl, grind for 10 seconds, speed 7, remove and set aside
  • Chop onion and garlic together Speed 6, 3 – 5 seconds, scrape sides
  • Add olive oil and sauté at 100 degrees for 2 minutes
  • Add Arborio rice and wine wine, sauté for 2 minutes at Reverse speed 1, 100 degrees
  • Add stock and hot water, set time to 12 minutes, Reverse speed 1, 100 degrees
  • After 12 minutes, peas and asparagus, cook at 100 degrees for 4 minutes, Reverse speed 1
  • Remove risotto from TM bowl into a large serving bowl, fold in 2/3 of ground Parmesan, add pepper to taste.
  • Serve risotto and sprinkle remaining Parmesan on dish. Enjoy.

A word of advice, timing is everything for this dish. You don't want your fish to be done too early and go cold or get overcooked, so time your risotto and when it is about 8 to 10 minutes from being ready, then pop your fish into the oven.

To serve, I put a generous scoop of the risotto onto the middle of a dinner plate and then placed the fish on top of the risotto. For garnish, I kept it simple and just drizzled a little olive oil over the outer rim of the plate.

If you do make this, be sure to post pictures for me to see either on Instagram - be sure to tag me with @langshipley or on my Daz In The Kitchen Facebook page.

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