Chef Mark Southon from The Foodstore on Auckland’s Viaduct Harbour shared this recipe with us in a recent lunchtime cooking class at the school. Pea puree and pancetta is folded through a creamy risotto and topped with a perfectly cooked fish fillet. Vibrant colours and great flavours make this an essential lunchtime meal.
Chef: Mark Southon. Serves: 4.
200gm frozen peas
30-50ml Lupi Extra Virgin olive oil
10 mint leaves
1. Blanch the peas in boiling water for 30 – 60 seconds, then immediately refresh in ice cold water.
2. Blend with the mint, salt and olive oil until smooth.
50ml Lupi Extra Virgin Olive Oil
½ onion, finely diced
2 garlic cloves, chopped
200gm Arborio rice
50ml white wine
600ml Foundation Foods chicken stock, warm
1-2 pieces pancetta rind or trimmings
50gm frozen peas
½ lemon, juice
60gm prosciutto, sliced or diced
Pea purée, see recipe
2 tbsp basil, chopped
2 tbsp parsley, chopped
40gm Italian parmesan, grated
2-3 knobs of butter
Salt and NY cut black pepper
1. Heat a large pot, add the Lupi Extra Virgin Olive Oil and sweat off the onion and garlic.
2. Add the Arborio rice, allow to cook for a few minutes, with no colour.
3. Add the wine and cook for a further few minutes.
4. Cook the rice for about 20 minutes adding a spoonful of stock every few minutes.
5. Add the pancetta and peas then season with a little salt and lemon.
6. Stir through some of the pea purée to warm then add the prosciutto, basil, parsley, parmesan and butter. Ensure the rice is still a little wet as it will keep cooking.
4 x 160gm seasonal fish fillets, eg: John Dory would be ideal, skin off
30ml Lupi Extra Virgin Olive Oil
Salt and lemon, to season
1. Heat a sauté pan with the olive oil. Season and pan fry the fish on presentation side until golden brown and then flip over and cook for a further 2-3 minutes or until cooked – depends on the thickness and type of fish used.
2. To serve, place some risotto on a plate and top with the fish.