Main dishes

Cod with a beetroot buckwheat risotto

Cod with a beetroot buckwheat risotto and a green salad. An idea for a tasty and healthy dish. An aromatic, beetroot buckwheat risotto with the addition of a green salad, with broad beans, avocados, asparagus, and lettuce. The whole salad finished with honey mustard dressing. The plate is not only colorful but it is also tasty.

Ilość porcji / Servings – 2
Czas przygotowania / Prep. time: 20 mins
Czas gotowania / Cook time: 40 mins
Czas całkowity / Total time: 1 hr
Drukuj / Print

Składniki / Ingredients:

For the risotto

  • 1 apple cut into cubes
  • 2 baked beetroots cut into cubes
  • 2 tablespoons of oil
  • 1 onion diced
  • 4 cloves of garlic crushed
  • 150 grams of pearl barley
  • 200 ml of vegetable stock
  • 200 ml of beetroot juice
  • 1/4 cup of red wine.
  • red pepper and turmeric to taste

For Cod

  • 2 cod fillets
  • 4 cloves of garlic crushed
  • 1 lemon
  • 2 tablespoons of oil
  • pepper
  • salt
  • thyme
  • ginger
  • dill

Dressing:

  • 2 teaspoons of wholegrain mustard
  • 1 teaspoon of liquid honey
  • 1 clove of garlic
  • 100 ml of rapeseed oil
  • 2 tablespoons of lemon juice

For lettuce

  • 1/4 head of lettuce
  • 50 gr of boiled and peeled broad bean
  • a bunch of cooked asparagus
  • an avocado

Sposób wykonania / Instructions:

For the risotto

  • In a deep pan, sprinkle the diced onion on a tablespoon of olive oil (Cook about 10 minutes). Add salt and garlic. Put diced apples. Fry with onions, add diced beetroots. Pour dry buckwheat. Fry, letting the grits absorb the spices and the taste of the pan.
  • Pour the wine and evaporate. Add turmeric and paprika powder.
  • Pour half a cup of hot stock and cook uncovered to absorb most of the liquid. Then pour another portion of stock and cook as before. Repeat the process until the porridge is cooked (about 30 minutes). Season with salt and pepper.

For Cod

  • Heat the oven to approximately 180 ° Wash the fish fillets and dry with a paper towel. Crush cloves of garlic and squeeze the juice from the lemon. Season the fillets with salt, pepper, garlic, and lemon juice. Season with the rest of the spices. Then coat the aluminum foil with olive oil. Put a fish in the foil and wrap it well. Bake for about 30 minutes

Dressing:

  • In a small jar, place mustard, honey and a clove of garlic pressed through the press.
  • Mix until the ingredients combine, then gradually add oil without breaking the mixing.
  • Finally, season with lemon juice and a pinch of salt.

For lettuce

  • Torn leaves of lettuce and combine with broad beans, steamed asparagus (chopped into smaller pieceand avocado cut into slices.