Cod with red pepper celeriac risotto

With California Viognier

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.

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.

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.