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THE DAILY ASTORIAN • FRIDAY, MARCH 6, 2015
Cooking
WHAT’S
GOURMET RECIPES FROM LOCAL CHEFS
JOSHUA BESSEX — The Daily Astorian
Chef Richard Vogelsang at the Cannon Beach Café.
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By RICH VOGELSANG
For The Daily Astorian
CANNON BEACH —I’m not from
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Black Cod with Smoked Oyster Panzanella
and a Lemon-scented Parmesan Risotto
Risotto
3 tablespoons extra virgin olive
oil
2 cups Arborio (Italian short-
grain) rice
1/2 of a yellow onion, finely
diced
1 tablespoon garlic
1 cup white wine
2 quarts chicken or vegetable
stock
1 cup heavy cream
1 tablespoon lemon zest
JOSHUA BESSEX — The Daily Astorian
The
black
cod
with
a
smoked
oyster panzanella and
1 cup Parmesan cheese
a lemon-scented Parmesan risotto at the Cannon
Salt and pepper to taste
Beach Café.
Fresh herb blend (Italian parsley
and thyme finely chopped)
Risotto preparation
Heat a large sauce pan, add the olive oil and rice, stir frequently with a wooden spoon
until lightly toasted — about 5 minutes. Add the white wine, stir once, then let sim-
mer until liquid is almost evaporated. Simultaneously, when you put the large sauce
pan on, put a sauce pan with your stock on high heat, bring to a boil, then turn to low.
Once the wine is almost evaporated, start ladling the stock into the rice, one ladle at
a time and wait until the liquid is almost evaporated, then add another ladle; repeat
until the rice is done.
To test for the rice for doneness, put a kernel of rice on a cutting board and press down
on it with your thumb. If it is done, it will break into four equal pieces. When done,
place the risotto in a shallow cake pan, level the rice across the pan, then refrigerate.
Once cooled, and you are ready for it, heat a sauté pan on high and put in the risotto
and add 1/4 cup of the heavy cream per serving to the pan. Add fresh herbs along
with salt and pepper to taste. Once the liquid is almost evaporated and the risotto is
the consistency you would like, add the lemon zest and Parmesan. Then you are ready
to serve.
Panzanella and fish
1/4 cup celery, finely chopped
1/4 cup shallot, finely chopped
4 1/2 teaspoons lemon juice, divided
1 teaspoon lemon peel, grated
1/4 cup canned smoked oysters, minced
5 tablespoons unsalted butter
1/4 cup panko, toasted
1 pound black cod filets, skin on
Fresh herb blend (Italian parsley and thyme finely chopped)
Salt and pepper to taste
Panzanella and fish preparation
Toss celery shallot, herbs, 1 1/2 teaspoon lemon juice, lemon zest and smoked oysters
in a medium bowl. Salt and pepper to taste. Then combine butter, herb blend and 3
tablespoons lemon juice in a small sauce pan. Whisk over low heat until butter melts
and sauce simmers, season with salt and pepper and remove from heat. Melt 2 ta-
blespoons butter in a large nonstick skillet over high heat. Season fish with salt and
pepper and place fish in the skillet, skin-side down. Cook until the skin is crisp, then
flip — about 5 minutes. Drizzle lemon butter sauce over the fish. Stir toasted panko
into the celery mixture. Place the risotto on a plate, then the fish, skin-side down, and
spoon the panko celery mixture onto the fish to serve.
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From left: Peter W on g, H illa ry Borru d , M a teu sz Perk ow sk i