Pan-Seared Whitefish with Sweet Pea and Corn Risotto - alive magazine

Name: Pan-Seared Whitefish with Sweet Pea and Corn Risotto - alive magazine
Ingredients: 6 whitefish fillets (or perch or snapper); 1 Tbsp (15 mL) extra-virgin olive oil; Freshly ground white peppercorns, to taste; 4 smoked husks of corn (can be done in a smoker or in aluminum foil on a barbecue); 1/2 cup (125 mL) celery, chopped; 1/2 cup (125 mL) leek, chopped (remove green outer leaves); 4 lime leaves; 5 white peppercorns; 1 serrano pepper; 2 ears corn; 1 shallot, chopped; 1 clove garlic, chopped; 2 cups (500 mL) risotto rice (Arborio for best results); 1/2 tsp (2 mL) salt; 2 cups (500 mL) corn stock; 1 cup (250 mL) sweet peas, blanched; 2 Tbsp (30 mL) unsalted butter, diced; 1/2 cup (125 mL) Italian parsley, chopped; 2 Tbsp (30 mL) chives, chopped; 1 Tbsp (15 mL) preserved lemon, chopped; Watercress and pea shoots, to dress; Toscano cheese, or similar, to taste

www.alive.com

Feel free to vary your fish fillets with whatever is seasonal and available. Keep in mind that whitefish is best taken off direct heat while medium rare to…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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Ingredients

6 whitefish fillets (or perch or snapper)
1 Tbsp (15 mL) extra-virgin olive oil
Freshly ground white peppercorns, to taste
4 smoked husks of corn (can be done in a smoker or in aluminum foil on a barbecue)
1/2 cup (125 mL) celery, chopped
1/2 cup (125 mL) leek, chopped (remove green outer leaves)
4 lime leaves
5 white peppercorns
1 serrano pepper
2 ears corn
1 shallot, chopped
1 clove garlic, chopped
2 cups (500 mL) risotto rice (Arborio for best results)
1/2 tsp (2 mL) salt
2 cups (500 mL) corn stock
1 cup (250 mL) sweet peas, blanched
2 Tbsp (30 mL) unsalted butter, diced
1/2 cup (125 mL) Italian parsley, chopped
2 Tbsp (30 mL) chives, chopped
1 Tbsp (15 mL) preserved lemon, chopped
Watercress and pea shoots, to dress
Toscano cheese, or similar, to taste