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Chef's Table

Warners Budgens Taste Club - Roast Cod Loin with Pea and mint risotto, cucumber and radish salsa recipe
Warners Budgens Taste Club - Roast Cod Loin with Pea and mint risotto, cucumber and radish salsa recipe

Roast Cod Loin with Pea and mint risotto, cucumber and radish salsa

Try this summery dish from Eric Worger, Head Chef at the Broadway Hotel

Ingredients for the Salsa

  • 1 x cucumber, peeled, deseeded and chopped
  • 6 x tbsp extra virgin olive oil or extra virgin rapeseed oil
  • 200g radishes, chopped
  • 1 x red onion, finely chopped
  • 1 x bunch mint, chopped
  • 2 x tbsp red wine vinegar
  • Salt for seasoning

Ingredients for the Risotto

  • 250g risotto rice
  • 2 x shallots, finely chopped
  • 150ml dry white wine
  • 400ml vegetable or fish stock
  • 2 x tbsp crème fraiche
  • 200g fresh peas
  • Salt and pepper for seasoning
  • 1 x clove of garlic crushed

Ingredients for the Cod

  • 2 x 170-220g cod loin
  • 50g unsalted butter
  • 2 x tbsp extra virgin olive oil or extra virgin rapeseed oil
  • Salt and pepper for seasoning
  • 1x ½ lemon

Method for the Salsa

  • Mix chopped cucumber, radish, red onion, red wine vinegar and salt (to taste) in a mixing bowl. Leave for 10mins then add olive oil and chopped mint. Check if it needs any further seasoning and add now to your taste, then leave to one side for later use.

Method for the Risotto

  • On medium heat sweat the shallots and garlic with butter.
  • Bring the stock to the boil in a separate pan.
  • As onions start to caramelise add risotto rice and coat in butter for 2mins.
  • Add white wine and seasoning, simmer for 2mins.
  • Add hot stock a ladle at a time to the risotto.
  • Simmer until risotto is al dente and sauce has been reduced.
  • Now add in you peas, mint and crème fraiche and cook for a further minute.

Method for the Cod

  • Heat frying pan to a medium heat.
  • Season cod loin both sides and pan fry in olive oil and butter for 3-4 mins.
  • Turn and cook for further 2 mins, basting with frying pan cooking oils to keep moist.

To Serve

Warners Budgens Taste Club - Roast Cod Loin with Pea and mint risotto, cucumber and radish salsa recipe
  • Spoon hot risotto on to a heated plate.
  • Place cod loin on top of risotto.
  • Drizzle salsa on and around the edge of the risotto.

To drink

Warners Budgens Taste Club - Roast Cod Loin with Pea and mint risotto, cucumber and radish salsa recipe

This dish needs a dry white wine so this Pinot Grigio is ideal. Dry and crisp with delicate citrus aromas and lemon and lime flavours, it’s an easy to drink Italian wine that’s delicious on its own or with light foods such as salads and seafood.

75p offBiona Organic White Risotto Rice 500g

Get this voucher

Valid from Friday 2nd June – Tuesday 4th July 2017

Try some Biona Organic White Risotto Rice at a reduced price using your exclusive voucher

The Broadway Hotel is offering a complimentary glass of House White or Red wine with their 2 course light lunch menu at £11.95 per person served in the Tattersalls Brasserie from 12 noon to 2.30pm.

Get this voucher

This offer is only valid Monday to Friday from 5th June to 7th July 2017, one voucher per table with a maximum of four guests per voucher redeemed. Please quote ‘Warner’s Budgens’ when making your booking, which is subject to availability and present your Taste Club card or voucher upon arrival. Terms and conditions apply.