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Serves
US | Metric
Ingredients
Orzotto
  • 1 Leek finely diced
  • 2 Shallots finely diced
  • 2 Garlic cloves sliced
  • 80 g Orzo pasta
  • 20 g Butter
  • 100 ml White wine
  • 300 ml Chicken stock
  • 60 g White crab meat
  • 150 g Queen scallops
  • 30 g Parmesan cheese finely grated
  • Salt and pepper
Sauce
  • 200 ml Chicken stock
  • 20 ml White wine
  • 1 tbsp White wine vinegar
  • 150 ml Double cream
  • 1 Bay leaf
  • Salt and Pepper
Leek top oil
  • 2 Green leek tops
  • 50 g Fresh tarragon
  • 150 ml Vegetable oil
  • Squeeze lemon juice
  • Pinch of salt
The rest
  • 2 Cod loin pieces
  • 50 g Butter
  • Fresh tarragon for garnish
Roasted Cod Loin with Queen scallop and Crab Orzotto Roasted Cod Loin with Queen scallop and Crab Orzotto
Roasted Cod Loin with Queen scallop and Crab Orzotto
creamy white wine sauce split with Leek top and tarragon oil

Great dinner party dish that’s easier than it looks

Prep 50 minutes
Total 1 hour
  • Start by making the oil, add ingredients to a blender and pulse for 30 seconds and leave for 1 minute repeat 6 times then pass through a fine sieve
  • to make the sauce simply add all the ingredients to a pan and reduce until thick and creamy adjusting for seasoning
  • for the orzotto start by gently heating a splash of oil and some of the butter in a pan. Sauté the shallots, leek and garlic together until softened.
  • add the orzo pasta stir around for 1 minute then add the wine, reduce this until hardly any liquid is left then add the stock ladle at a time until the pasta is tender
  • finish the orzotto by add the crab and queen scallops 2 mins before serving to heat through, Parmesan cheese, the remaining butter and adjust for seasoning
  • For the cod heat a frying pan with a little oil, season the finish all over and roast in the hot pan crisping the skin first then adding the butter. Baste the fish well until cooked all the way through. Should be opaque and shiny the internal flesh.
  • spilt the sauce with some of the oil to give a great effect when it’s poured onto the plate
Roasted Cod Loin with Queen scallop and Crab Orzotto
creamy white wine sauce split with Leek top and tarragon oil

Great dinner party dish that’s easier than it looks

favorite
print
rate
Prep 50 minutes
Total 1 hour
Serves
US | Metric
Ingredients
Orzotto
  • 1 Leek finely diced
  • 2 Shallots finely diced
  • 2 Garlic cloves sliced
  • 80 g Orzo pasta
  • 20 g Butter
  • 100 ml White wine
  • 300 ml Chicken stock
  • 60 g White crab meat
  • 150 g Queen scallops
  • 30 g Parmesan cheese finely grated
  • Salt and pepper
Sauce
  • 200 ml Chicken stock
  • 20 ml White wine
  • 1 tbsp White wine vinegar
  • 150 ml Double cream
  • 1 Bay leaf
  • Salt and Pepper
Leek top oil
  • 2 Green leek tops
  • 50 g Fresh tarragon
  • 150 ml Vegetable oil
  • Squeeze lemon juice
  • Pinch of salt
The rest
  • 2 Cod loin pieces
  • 50 g Butter
  • Fresh tarragon for garnish

  • Start by making the oil, add ingredients to a blender and pulse for 30 seconds and leave for 1 minute repeat 6 times then pass through a fine sieve
  • to make the sauce simply add all the ingredients to a pan and reduce until thick and creamy adjusting for seasoning
  • for the orzotto start by gently heating a splash of oil and some of the butter in a pan. Sauté the shallots, leek and garlic together until softened.
  • add the orzo pasta stir around for 1 minute then add the wine, reduce this until hardly any liquid is left then add the stock ladle at a time until the pasta is tender
  • finish the orzotto by add the crab and queen scallops 2 mins before serving to heat through, Parmesan cheese, the remaining butter and adjust for seasoning
  • For the cod heat a frying pan with a little oil, season the finish all over and roast in the hot pan crisping the skin first then adding the butter. Baste the fish well until cooked all the way through. Should be opaque and shiny the internal flesh.
  • spilt the sauce with some of the oil to give a great effect when it’s poured onto the plate