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Risotto:
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Dice onion and put in stock pot w/ oil. Sweat until translucent, add garlic. Sweat.
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Add rice and stir.
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Add wine and cook off alcohol.
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Add stock a third at a time until rice is al dente. About 20 mins on medium heat.
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Add salt and pepper
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Remove from heat and stir in heavy cream and cheese in, stir. Taste and adjust
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Haddock:
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Preheat oven to 400 degrees.
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Place haddock in baking pan, with wine. Salt and pepper and bake for 10 minutes or almost cooked. Remove from oven and top w? parmesan topping until golden brown.
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Topping:
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Crush crackers and combine all until thoroughly mixed and use to top haddock. Place 1 T on each individual piece of haddock.
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Cranberry Beurr Blanc:
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Place vinegar, wine, shallots, cranberries, cracked black pepper, salt in small sauce pan. Steep the cranberries in mix for 10 mins and until liquid is au sec ( nearly dry ). Use stick blender or food processor and puree the mix. Place back on low heat and add butter, 1 T at a time until each piece is dissolved before the next. taste. adjust. strain though fine mesh seive.
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Candied Almonds:
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Mix all ingredients in bowl then place on small sheet pan and roast in oven set to broil for 2-3 minutes. Careful not to burn but enough to carmelize the sugar and butter. Rermove from oven and cool to room temp.
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Wilted Garlic Spinich:
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Place oil in large saute pan with garlic. As soon as the garlic starts to sweat, add spinich and toss in pan until half the size and is mostly completely wilted. Careful not to over saute and turn spinich to mush.
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Presentation:
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In center of large white round plate place 1 C of risotto, use spoon to make a perfect circle. Drizzle 1- 2 tablespoons of cranberry beurr blanc around the risotto. Place finished baked haddock over risotto (stacked). Place 3 oz. garlic spinich on top of haddock. Sprinkle 1 T of candied almonds and dried cranberries over whole plate and garnish w/ parsley sprig and lemon wheel. bon apetite!!!
