Wash hands. 1] Place chicken broth in a sauce pot. Bring to a boil. Keep warm. 2] Add olive oil to heated rondeau. Add onions and garlic. Cook until onions are translucent and tender. Add the risotto, wine, and enough broth to cover the rice. Bring to a boil. 3] Simmer over low heat. Stir frequently, adding broth a little at a time, until the both has been absorbed by the rice and rice is tender but still firm to the bite. Add cheese. Mix together with a rubber spatula. Season to taste with salt and pepper. 4] Spread out in a 50mm full stainless-steel hotel pan. Once cooled, cover, label, date, and refrigerate for future service. CCP: Refrigerate at 5ºC, or below.
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Season the flour with salt and pepper to taste. Dredge both sides of the cod in the flour. Place 28 g of oil in a heated sauté pan. Place the cod in the pan skin-side up. Cook on both sides until golden-brown. CCP: final internal cooking temperature must reach a minimum of 62°C, held for a minimum of 15 seconds. Remove from the pan. Pour off excess oil. Add 29 ml of white wine and 5 g of shallots. Bring to a boil. Add 14 g of butter. Swirl pan until butter has melted. 2] Place 113 g of warmed risotto in the center of a warmed serving plate. Place the cod on top of the risotto. Pour the white wine butter over the cod. Spoon 57 g of salsa over the top of the cod. Using a microplane, shave 7 g of Parmesan over the top of the salsa. Garnish with a parsley sprig.