I love a creamy risotto with a simple fillet of pan fried fish. We have had rainbow chard in the garden this winter. I thought it would die back but it has not. We just have to keep eating it. Fortunately I came upon a recipe from Floriditas for rainbow chard risotto. You could make this with any greens I think including beetroot tops and this is the perfect accompaniment to a pan fried fillet of terakihi or gurnard.I also like to do an oven based vegetable dish with a piece of fish cooked on top at the end. Try these braised potatoes with leeks and thyme, topped with a firm fillet of white fish.
For four, lightly boil 600g waxy potatoes and slice to about 1/2 cm thickness. Halve 3 leeks lengthwise and slice about 1cm thick. Mix the potatoes & leeks with a little olive oil, thyme and 2 cloves crushed garlic then tip into a wide shallow ovenproof pan (or cazuela) & place over a medium heat. Pour over 1/2 cup white wine & a cup chicken stock & bring to the boil. Cover with a lid or foil and transfer to the oven. Cook at 180 for about 45 mins until the vegetables are tender.Put the fillets on top of the vegetables pour over 1/3 cup cream then grate over Parmesan. Cook uncovered about 15 minutes until the fish is just cooked & the vegetables are just coloured. If it is still quite liquidy remove the fish & set aside to keep warm then reduce the liquid down on the stove top. Serve with lemon wedges and a green salad if you fancy.
For a quick scallop treat try gingery scallops with spinach. We often have this for Saturday lunch or it could be a birthday starter if your birthday falls in the scallop season. Warm 2 tsp grated ginger, 1 clove crushed garlic, 1 tbsp soy sauce, 1/2 tsp sesame oil, 1 tbsp red wine vinegar, 1 tbsp v finely chopped red capsicum in a little olive oil. Heat a pan to very hot & cook the scallops in batches (6-10 per person depending on hunger/greed), 30 seconds each side. Remove from the pan & rest in the marinade. Add a bunch of chopped spinach to the pan with a little lemon juice & wilt down. Place the spinach onto warm plates, top with scallops & drizzle over the marinade & pan juices.
For a very seasonal and rather luxurious soup night, what about pea & parsley soup topped with scallops & fried tarragon? Soften a finely sliced onion and 2 stalks finely chopped celery in a little butter, with a bay leaf. Add 3 cups chicken stock & bring to boil then add 1 kg freshly picked or frozen peas & boil 3 mins. remove from the heat & stir through 1 cup chopped parsley & 3/4 cup cream with a little ground white pepper to taste. Blend until smooth. Add 2 tsp red wine vinegar & salt to taste. Keep warm while you pan fry 3 scallops per diner. Cook them in a little butter with a little salt & some tarragon leaves. Pour the soup into serving bowls and top each bowl with scallops and tarragon leaves.
