Pan-Seared Cod with Beet Vinaigrette and Pumpkin Quinoa Risotto | James Beard Foundation
This dish was a finalist in the Sodexo Recipes for a Better Tomorrow contest, held at the James Beard House in May 2011.
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Ingredients
- 4 ounces beets, peeled
- 1 1/2 ounces cider vinegar
- 1 1/2 tablespoons extra virgin olive oil
- 1 teaspoon finely chopped dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 ounces peeled and julienned carrots
- 3 ounces peeled and julienned daikon
- 1 tablespoon olive oil
- Salt
- Pepper
- 1 quart vegetable stock, plus extra for sautéing
- 8 ounces diced pumpkin
- 2 ounces diced onions
- 2 teaspoons minced garlic
- 4 ounces Arborio rice
- 2 ounces red quinoa, rinsed
- 2 ounces white quinoa, rinsed
- 2 ounces dry white wine
- 2 ounces Hawthorne Valley alpine-style cheese
- 3 tablespoons olive oil
- Five 4- to 5-ounce cod fillets
- 1/4 teaspoon salt
- 4 tablespoons flour
- 5 ounces baby shiso leaves
- 1 ounce micro-amaranth
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