Kaszotto z jarmużem i dorszem. Bardzo sycące i smaczne kaszotto z dodatkiem jarmużu, szpinaku i pieczarek. Kremowe, dzięki dodatkowi śmietany. Wyraziste, dzięki przyprawom i serowi parmezan. Podane z dorszem świetnie się komponuje i daje radość kubkom smakowym.
Buckwheat risotto with kale and cod
For buckwheat risotto
- 150 g white buckwheat
- 1 leek cut into slices
- 500 g baby spinach
- 150 grams kale chopped
- 100 grams mushrooms cut into slices
- 125 ml white wine
- 5 tablespoons parmesan grated
- 1 garlic clove crushed
- oil
- 1 tbsp butter
- 500 ml stock
- 200 ml of single cream
For cod
- 2 Cod fillets
- 4 garlic cloves
- 1 lemon
- 2 tbsp olive oil
- pepper
- salt
- thyme
- ginger
- dill
For buckwheat risotto
- Put the butter in the frying pan and pn a medium heat cook spinach until it is wilted. You might need to add spinach in batches. On a separate, deep pan, heat 2-3 tablespoons of olive oil. Add leek and fry. When the leek looks translucent, add garlic. Then add mushrooms. Mix. Add buckwheat groats. The groats should be coated with oil. After about 2 minutes (stirring constantly, not to burn the groats), add white wine. Mix everything well. When the groats absorbs the wine, add a tablespoon of the stock. Stir slowly, until the buckwheat absorbs all the liquid.Them add the kale and spinach. Repeat the operation. You can not add all the liquid at once. The process of adding the liquid takes about 20 minutes. Thanks to this, buckwheat will be creamy and velvety. Add salt and pepper. Remove from heat, add a tablespoon of cold butter and add sour cream. Before serving, sprinkle with Parmesan cheese.
For cod
- Heat the oven to approximately 180 ° C. Wash the fish fillets and dry with a paper towel. Crush cloves of garlic and squeeze the juice out of the lemon. Season the fillets with salt, pepper, garlic, and lemon juice. Season with the rest of the spices. Then fry in a pan.
