Recipes, Main courses

Steamed cod fillet, beetroot risotto and Nantais butter

Ingredients

Steamed cod fillet
  • 4 cod backs
  • 2 cocktail tomatoes
  • 1 lime
  • Sprigs of fresh thyme
  • Salt and freshly ground pepper

Nantes butter
  • 150 g soft butter  
  • 10 cl dry white wine
  • 150g shallots
  • 50g double cream
  • 1/4 bunch chopped chives
  • Lemon juice
  • Salt and freshly ground pepper

Betterave risotto
  • 240 g risotto rice (arborio or carnaroli)
  • 40 g onions
  • 3 cl olive oil
     
  • 2 litres chicken stock
  • 8 cl dry white wine
  • 100 g mascarpone cheese
  • 300 g cooked beetroot
  • 50 g grated Parmesan cheese
  • 10 g fine salt

Instructions

Steamed cod fillet
Set up the steamer. Cut the tomatoes into thick slices. Halve and slice the lime. Season the cod backs with salt and pepper, then cover with the lemon slices, alternating with the tomatoes. Place in the steamer and add the sprigs of thyme. Cook for between 4 and 6 minutes, depending on thickness.

 
Nantes butter
Finely chop the shallots. Place in a saucepan with the white wine and pepper. Reduce to ¾, gently over the heat. Pour in the cold butter (previously cut into pieces and kept in the freezer). Whisk until the butter has risen. Remove from the heat and season with salt. Finish by adding the double cream, a dash of lemon juice and the chopped chives. Serve immediately.

Preparing the risotto
Bring the stock to the boil.
Cut 1/3 of the beetroot into mini-brunoises (small cubes). Set aside
Blend the trimmings and the rest of the beetroot with a ladleful of stock.
Peel and chop the onion.
Heat the olive oil in a frying pan and sweat the onion for 2 minutes without browning.
Reduce the heat to medium and then add the rice (so that the rice grains burst and release their starch).
Add a little salt and cook the rice for 2 minutes, stirring to coat the grains with the fat: it should be shiny and translucent.

Add the white wine and reduce to dryness. Allow to cook for 10 minutes, stirring constantly.
Top up with hot stock as soon as the previous liquid has almost been absorbed: the rice should still be moist.
Turn off the heat after 10 minutes, add the mini beetroot slice and the coulis, cover and leave off the heat for 8 minutes.


Finishing the risotto
Add the mascarpone and Parmesan to the risotto and stir.

The result

MORE ABOUT PHILIPPE LARUELLE

Philippe Laruelle

A route with prestigious references :
• Culinary schools and professional
training with famous French Chefs such as Christian WILLER (Le Martinez-Cannes), Emilie JUNG (Le Crocodile-Strasbourg), Joël ROBUCHON
(PARIS) , Alain Ducasse (Monaco) and in the French Ministry of Education, as the Minister’s special
cooking Chef.
• Elected ‘Maître Cuisinier de France’ at the age of 29 and today
member of the executive board of this association.
• Finalist at the MOF 2004 (Meilleur Ouvrier de France)
• Active involvement in international culinary associations such as ‘Le
Club Prosper Montagné’ or ‘les Disciples d’Escoffier’.
• Referent cooking Chef at the French culinary school ‘Collège Culinaire
de France’.

In 1995, Philippe Laruelle overtook the family restaurant “ Auberge du Val Joli” and developped an hotel, a gourmet restaurant and a cooking school as well.

In April 2016, he was appointed at de Buyer as a Cooking Chef, Cooking Trainer and Demonstrator and is strongly involved in product development.

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