Green pea risotto with cod, garnished with pomegranate and almonds, set on a stylish table with festive decor.
Tea Main course

Fine green tea pea risotto with fried calf cod

Prepared with

EILLES TEE Green Tea Jingshen

Eco-friendly Jingshen leaf green tea box by Cillès, showcasing organic ingredients for a delightful brew.
Difficulty Medium
Preparation time 35 minutes
Diet Gluten-free

Ingredients

Servings 4

Anzahl Zutat
2 Shallots
100 g Parmesan cheese
50 g flaked almonds
3 sachets EILLES TEE Tea Diamond® Green Tea Jingshen
300 g TK fine peas
4 TBSP. Olive oil
200 g Risotto rice
150 ml White wine
- Salt
- Pepper from the mill
2 TSP grated organic lemon peel

In addition

Anzahl Zutat
50 g Butter
600 g Cod fillet
5 TSP Lemon juice
1 bed Pea sprouts or cress
4 TBSP. Pomegranate seeds

Step by steps Preparation

  1. 1.Step

    Ingredients Shallots, parmesan, flaked almonds, EILLES green tea, hot water
    Peel and finely dice the shallots. Grate the Parmesan cheese. Toast the flaked almonds in a pan, turning until golden brown. Set aside. Place the sachet of Eilles Jingshen green tea in a tall metal measuring cup and pour in 350 ml of hot, non-boiling water. Leave to infuse for 5 minutes. Remove the sachets.

  2. 2.Step

    Ingredients Peas, water
    Steam the peas in 350 ml lightly salted water for approx. 3-4 minutes. Drain and collect the stock. Set aside 3 tbsp peas. Finely puree the remaining peas.

  3. 3.Step

    Ingredients Olive oil, shallots, risotto rice, wine, salt, pepper, lemon zest, EILLES green tea, pea stock
    Heat 2 tbsp olive oil in a pan. Sauté the shallots until translucent. Add the rice and sauté for 2-3 minutes. Deglaze with wine and continue to cook, stirring, until the wine has been absorbed by the rice. Add salt, pepper and lemon zest. Gradually add the Eilles green tea in small portions while stirring. Then gradually add the pea stock and cook for approx. 18-20 minutes (depending on the type of rice), stirring occasionally. The rice should still be slightly firm to the bite.

  4. 4.Step

    Ingredients Olive oil, butter, cod fillets, salt, pepper, lemon juice
    Meanwhile, after 12 minutes, heat the remaining olive oil and 20 g butter in a pan and fry the cod fillets for approx. 5 minutes, turning depending on the thickness of the fillets. Season with salt and pepper and drizzle with 2-3 teaspoons of lemon juice.

  5. 5.Step

    Ingredients Peas, pea puree, parmesan, butter, lemon juice, risotto, cod fillets, pea shoots, flaked almonds, pomegranate seeds
    Stir the peas, pea puree, Parmesan, remaining butter and remaining lemon juice into the risotto and heat briefly again. Serve the risotto and cod on warmed plates with pea shoots, flaked almonds and pomegranate seeds.