Nestled in the small village of Scotby, near Carlisle, Andrew McGrills and his wife Sarah took over running the five star boutique B&B, Willowbeck, three years ago from his parents John and Liz. This also presented the perfect opportunity to open the kitchen where a small evening menu is served, reassuring customers that all food in freshly prepared.
For a delicious and easy to follow meal why not try one of Fini’s Kitchen’s most popular dishes?
- 2 x 200g cod fillets (cut square with skin on)
- Granulated sugar
- 40g salted butter
- 2tbsp mild olive oil
- 1 onion finely diced
- 2 garlic cloves finely diced
- 100g celery finely diced
- 100g leeks finely diced
- 300g Arborio risotto rice
- 150ml white wine
- 350ml water
- 100g wild mushrooms
- 20g spinach
- 75g hard Italian-style cheese, finely grated
- 30g butter
- 100ml olive oil
- 30ml of cider vinegar
- 1 teaspoon sugar
- 1 teaspoon wholegrain mustard
- 1 pinch of salt
- 30ml water
- 20g chopped fennel stalk
- 1 tomato (concasse, diced)
- Dry-cure the fillets by coating with salt and sugar before leaving them to sit for about 10 mins then rinse in ice water then pat dry.
- Add onions, garlic, celery and leek to a heavy based pan with olive oil, sweat off the vegetables on a gentle heat until translucent.
- Add the risotto rice and stir.
- Add the white wine and allow the rice to soften.
- As the rice cooks, stir in the mushrooms and gradually ladle in the water. As the risotto thickens, stir in the hard cheese and spinach.
- Cook until the spinach has wilted and the rice is soft and there is minimal amount of liquid then stir in the butter and season. Set aside.
- Place the cod, skin side down, in an oiled pan and cook.
- Add the butter to the pan and baste the fillets with the melted butter.
- After 3-4 mins, remove the pan from the heat and keep warm.
- Combine all of the dressing ingredients except the tomato and blend until emulsified. Add the tomato.
To serve, place a portion of the risotto onto a pre-warmed dinner bowl. Set the cod on top and spoon the dressing around the risotto. Garnish with fennel tips or deep friend shards of sweet potato.