gorgeous spring weather has finally arrived to boston, and for me that’s meant the revival of porch dinners, seafood and citrus, things i’d unthinkingly given up throughout the long cold winter. in spite of the poor shape of our porch (winter was not kind to it), we decided sunday night to cook a simple, healthy dinner and eat outside. my friend angela (phenomenal cook..i’m envious of her finesse in the kitchen) taught me how to cook a simple and delicious seared cod with prosciutto, and i cooked the accompanying dish: farro risotto. lemon and tarragon flavored both, and as such they were a perfect pairing, particularly with a glass of white wine. below are both recipes. hope you enjoy as much as we did. here’s to summer & many more recipes to come!
RECIPE: FARRO RISOTTO WITH TARRAGON serves 4
- 1.5 cup farro (serves ~4)
- 2-3 T butter
- 1 small shallot
- minced garlic
- lemon zest
- fresh tarragon
- salt + pepper
- 7-8 cups chicken stock
- 1/4 cup white wine
- rinse farro
- melt butter in a large saucepan
- add garlic and chopped shallot, cooking for 2-3 minutes until fragrant, making sure not to burn.
- add farro, salt, pepper & some fresh tarragon, chopped, to the pan. cook for 1 min to “toast” the farro.
- add 1 cup chicken stock. cover the pan and let it simmer (low-medium heat).
- once chicken stock is absorbed, add an additional 1/2-1 cup of stock. continue doing this in 1/2-1 cup increments, letting the farro absorb the liquid and adding more as it happens. (make sure to cover pan while farro is cooking)
- around halfway through the process of adding chicken stock, add lemon zest and also white wine as one of the increments of liquid. make sure wine absorbs so you don’t get the bitter wine taste.
- farro is done when it is “al dente” and becomes thick and creamy. you may not need all of the chicken stock. the process should take ~25 minutes total.
- once farro is cooked, add fresh tarragon and salt + pepper to taste. i added spinach to mine also, for added texture, around 3 minutes before the farro was totally done cooking.
- serve on its own or as a good side to white fish or chicken.
RECIPE: COD WITH TARRAGON & PROSCIUTTO serves 4
- 4 8oz cod filets
- 1oz of prosciutto
- 1tsp of minced shallot
- 1tbs of flour
- 1tbs of butter
- 1tbs of olive oil
- 2tsp of fresh tarragon
- 1 lemon
- 1tsp of dijon mustard
- preheat oven to 350.
- salt fillets, then dredge in flour.
- add oil to an oven safe skillet and heat on medium high until fish makes a soft sizzle sound when dropped in.
- once the oil is hot enough, add all filets and cook until lightly brown on one side. while the fish is cooking, combine butter, juice from half of the lemon, shallot, 1 tsp of tarragon, and 1tsp of dijon.
- roll the prosciutto into a long tube and cut into small ribbons to add to your mixture.
- once the fish is lightly browned, remove from heat and pour the lemon Dijon mixture on top and transfer to the oven. allow the fish to cook for another 6 minutes or until fork tender.
- before plating, squeeze remaining lemon on top along with the last tsp of tarragon.
- (optional) remove fish from pan and deglaze with dry white wine and butter to use as a sauce for your fish.