Pan-seared cod with turnip risotto

Preheat the oven to 180 °C (350 °F). Peel the turnips. Cut half of them into small dice (brunoise) and the rest into quarters. Put the quarters in a baking dish and mix them with olive oil, pepper, salt, and half of the thyme. Roast in the oven until golden brown. Meanwhile, bring 6 dl (2.5 cups) of water to a boil with the bouillon cube and keep warm, covered. Sauté the chopped shallot, diced turnips, and pressed garlic clove for 2 minutes over low heat in a pot containing 20 g (1.5 tbsp) of butter. Add the rice and stir for 2 minutes, then pour in the white wine. Once absorbed, add a ladle of hot broth, wait for it to be absorbed, and continue adding it gradually until the rice is cooked (20 minutes in total). Stir in the grated Parmesan cheese into the risotto. Mix well and let it rest, covered, for 2 minutes off the heat. Adjust the seasoning (pepper, salt, and Espelette pepper). Divide into plates and add the roasted turnip quarters. Place the cod on top and serve.