Cod with red pepper celeriac risotto

With California Viognier


Poached cod

  • 2 thick pacific cod fillets or 4 cod back fillets
  • 1 c dry White wine
  • 1 c heavy cream
  • 3 tsp. white balsamic vinegar
  • 4 tbsp. butter
  • 1 1/2 tsp. salt
  • 2 tbsp. fine tarragon

-- Risotto --

    Vegetable Puré

    • 1 small celery root (celeriac)
    • 1 red bell pepper
    • 3/4 c white wine
    • 2 c heavy cream
    • 1/2 tsp. Salt


    • 3/4 c Arborio/Arborio rice
    • 1 1/2 L bouillon
    • 1 L plain yoghurt (optional)
    • 2 shallots
    • 2 cloves of garlic
    • 1 1/2 c water
    • 5 tbsp. olive oil
    • 1/4 c white wine
    • 1 tbsp. butter
    • 1 tsp. salt
    • 3 tbsp. finely grated Parmigiano Reggiano
    • 1 tbsp. White balsamic vinegar


    Poached cod

    • Warm oven to 350F / 175C
    • If you are working with pacific cod fillets, slice them down the middle line of the fillet, and trim off the thinnest part of the tail end.
    • In a baking dish about 7*7 inches / 18*18cm add cream, and slowly whisk in white wine, salt and vinegar.
    • Place the fish in the baking dish.
    • Divide butter into 8 pieces and place a couple pieces of butter on each piece of fish.
    • Put in the oven for 15 minutes.
    • While the cod is in the oven chop tarragon.
    • When the cod is ready, take it out of its cooking liquid and place it on a cutting board or plate, and sprinkle with tarragon.

    -- Risotto --

      Vegetable puré

      • Dice the vegetables
      • Simmer vegetables in cream and white wine, with salt until soft (circa 45 minutes). Don’t forget to stir vegetables regularly while they simmer!


      • Place a paper tower in a sieve/strainer over a bowl and pour yogurt over paper towel; allow to drip. (Can be started hours ahead to extract the most amount of whey)
      • While making the risotto reduce yogurt whey on medium heat until it reaches a syrup like consistency.
      • In a pot, bring bouillon to a simmer.
      • Finely chop shallots.
      • In a large sauté pan with high edges, sauté the shallots in water, 2 tbs olive oil, and ¼ tsp salt until slightly golden.
      • Set shallots aside in a small bowl.
      • In the same sauté pan, Sauté rice and 3 tbs olive oil on medium heat for 3 minutes.
      • Add white wine.
      • Stir bouillon into rice, one ladle at a time, until absorbed.
      • Meanwhile, finely grate Parmesan, equating to 3 tbsp.
      • When rice kernels still have a gummy bite to them, take off heat and add in one more ladle of bouillon, 2 cups of the vegetable puré, butter, parmesan, the reduced yogurt whey, white balsamic and salt and pepper to taste.


        Hannah's touch

        • This recipe can be used with any herb of your choice! You can roast the vegetables at 375 F/190 C for 15 minutes with a sprinkling of salt before simmering them to further intensify the flavors of the vegetables.