Norwegian Skrei with Risotto and Mushroom Crème (serves 4)

Norwegian Skrei with Risotto and Mushroom Crème (serves 4)

Risotto ingredients

200 grams risotto rice

1 cup dry white wine

½ liter vegetable or chicken broth

2 tbs butter

3 tbs grated Parmesan cheese

To prepare the risotto

Dice two small shallots and sauté them in butter or olive oil. Add the rice and stir until it just begins to look translucent. Add the white wine and some of the broth. Stir thoroughly. When the broth is absorbed, add more, always taking care that the rice does not burn. Keep adding broth until the rice is al dente, which will take about 20 minutes in all. Add the butter and grated Parmesan. Stir over low heat until creamy.

　

Ingredients for the mushroom crème

400 grams button mushrooms

4 medium shallots

300 ml heavy cream

salt and pepper to taste

To prepare the mushroom crème:

Quarter the mushrooms and dice the shallots, then braise both in butter or olive oil. Add salt and pepper to taste. Add cream until the mushrooms and shallots are completely covered. Bake for 30 minutes at 140 degrees Celsius. Drain the excess liquid. Put the mushrooms and shallots in a blender and blend into a paste. To serve, garnish the edge of the plates with a thin layer of mushroom crème. Top with quartered cherry tomatoes and baby greens, if desired.

　

Ingredients for the skrei (Arctic cod), normal cod would do

600-800 grams of cubed fillets

200 grams of dried mushrooms

salt and pepper to taste

To prepare the skrei cod:

Cube the fish filets into 3 or 4 pieces per person. Grind the dried mushrooms (a mix is best) in a mortar and add a pinch of salt and pepper. Coat the fish in the ground mushrooms and fry in butter until golden brown. Broil the filets for four minutes in the oven at 180 degrees Celsius.