Louie's Wine Dive dishes up prosciutto wrapped cod

Located in the Kansas City neighborhood, Waldo, Louie's Wine Dive is feeling right at home, as a place "where foodies meet wino's." Eric Hills Executive Chef at Louie's, demonstrates how to whip up their prosciutto wrapped cod with Portobello mushroom risotto!

Chapoutier Wine Dinner
Tuesday, June 3
6:30 pm
Louie's Wine Dive
7100 Wornall Rd., Kansas City
$70.00
www.louieswinedive.com

Prosciutto Wrapped Cod with Portobello Mushroom Risotto
6 oz- Wild Pacific Cod
1 oz- La Quercia Speck, thinly sliced
1 oz- Canola Oil
1/2 oz- white truffle oil
2 oz- diced portobellas
4 oz- Lobster Bercy
8 oz- Risotto, par cooked
1 Tbsp- Parmesan cheese
2 oz - Lemon Beurre Blanc
½ oz- chopped parsley
1.            Place oil in 10" sautee pan and heat to medium- medium high
2.            Wrap Cod in speck, covering as much of the fish as possible
3.            Place Cod in pan and sear on all sides until prosciutto is crisp and fish is cook all the way through, about 5-6 minutes
4.            Place truffle oil in separate pan and heat til almost smoking and add portobello
5.            Once mushrooms have become tender, add the risotto and lobster stock
6.            When risotto has absorbed the stock, add parmesan cheese and parsley and stir with spatula
7.            Place risotto in center of the bowl, and place cooked fish directly in the center
8.            Add lemon beurre blanc over top of the fish and garnish with a little more of the chopped parsley

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