Cauliflower Risotto with Pan‑Fried Cod

Ingredients

• 1 large cauliflower
• 1 Shallot
• 1 Garlic clove
• 1 chili pepper
• 0.5 bunch Parsley
• 200 g mushrooms
• 3 tbsp olive oil
• Salt
• Pepper
• 2 Organic Limes
• 200 ml vegetable broth
• 100 g heavy cream
• 80 g Parmesan
• 500 g cod fillets (4 x 125 g)

Instructions

1. 1.

   Clean, wash and cut the cauliflower into florets. Pulse in a food processor or stand mixer until it resembles rice.

2. 2.

   Peel and chop the shallot and garlic. Clean, seed and finely chop the chili pepper. Wash, dry shake and chop the parsley. Clean, wash and slice the mushrooms.

3. 3.

   Heat 2 tbsp olive oil in a large pan. Add the mushrooms and sauté for 3–5 minutes on all sides. Add the shallot, garlic, chili, and cauliflower rice; cook for another 5 minutes, seasoning with salt and pepper.

4. 4.

   Wash limes under hot water and dry them. Squeeze juice from one lime; cut the other into four wedges. Pour lime juice, vegetable broth, and heavy cream into the pan, mixing well. Grate Parmesan, add half to the pan, then finish with half of the parsley.

5. 5.

   Meanwhile heat 1 tbsp oil in another pan. Pat the cod dry and sear each side for 2 minutes over medium heat. Plate the cauliflower risotto and fish, garnish with lime wedges and a touch of parsley.