Oven Baked Fillet of Cod with Green Pea and Horseradish Risotto drizzled in a Nutty Brown Butter

Ingredients

• 200g frozen petit pois
• ¼ teaspoon fine salt – for cooking
• 2 tablespoons olive oil
• ⅛ teaspoon fine salt – to season the purée
• ⅛ teaspoon freshly ground black pepper
• ⅛ teaspoon caster sugar
• 2 tablespoons fish stock, if necessary
• 80g unsalted butter
• ½ tablespoon olive oil
• 125g/2 banana shallots, peeled or 1 onion, peeled and finely chopped (I do this in the food processor.)
• 16g/4 cloves of garlic, peeled and crushed
• 300g Arborio rice
• ¼ teaspoon salt (plus a further ⅛ – ¼ if desired.)
• ¼ teaspoon freshly ground black pepper
• 250ml/1 cup dry white wine
• 1 – 1.2 litres good quality fish stock
• 1 bay leaf
• 1 – 2 tablespoons creamed horseradish (to taste)
• pea purée (from above)
• 100g frozen petit pois
• 4 fillets of fresh cod, roughly 150g per fillet
• 1 tablespoon olive oil
• 15g unsalted butter
• ⅛ teaspoon fine salt
• ⅛ teaspoon freshly ground black pepper
• 60 – 90ml/4 – 6 tablespoons double/heavy cream
• remaining brown butter
• pea shoots
• lemon wedges

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