Baked Haddock Cabbage Risotto Food

BAKED HADDOCK & CABBAGE RISOTTO

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat oil in a 2-litre casserole dish, then soften the onion over a medium heat for about 5 mins. Tip in the rice and cook for 2 mins, stirring well. Pour in the stock, bring to the boil, then add the cabbage. Cover and bake for 20 mins.
• Remove the pan from the oven and give the rice a stir. Place the fish on top of the rice, replace the lid, then bake for 5 mins.
• Flake the fish into large chunks and stir into the rice with the crème fraîche and half the Parmesan. Season with freshly ground pepper, then sprinkle with the remaining parmesan to serve.

SAVOY CABBAGE RISOTTO

Steps:

• Prepare the savoy cabbage, remove the stalk and cut the leaves into small strips. Peel and dice the onions.
• In a large pot heat the olive oil. Add the onion dices and sautée them. Then add the savoy cabbage together with the rice and sautée for another three minutes, stirring occasionally.
• Deglaze with white wine, let simmer for about two minutes and then add half of the broth.
• Let simmer on medium heat for about 20 minutes, stirring frequently and adding the rest of the broth by and by.
• When the rice has soaked up nearly all the liquid, add the red camembert and the butter. Season with dill and pepper to taste. If you want to you can also top the risotto with some chopped walnuts.

OVEN BAKED HADDOCK

Steps:

• In a large skillet, saute onion and celery in butter for 3 minutes or until tender. Add mushrooms; saute 1 minute longer or until tender. Remove from the heat; stir in the bread crumbs, salt, pepper, tarragon and rosemary if desired. , Place the fillets in a greased 11x7-in. baking dish. Sprinkle with lemon juice. Spoon the bread crumb mixture onto fillets; top with tomatoes. Bake, uncovered, at 375° for 25-30 minutes or until fish flakes easily with a fork.