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| Sea Bass with Asparagus Risotto |
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Sea Bass is probably my most favourite fish. If cooked well it is delicate and moist and only needs the most subtle sauces. | |
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Number of Servings:
4 |
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Ingredients |
2 x 700g Sea Bass (should yield 4 x 160g fillets)
400g Green asparagus
200g Arborio rice
2 Shallots, finely diced
½Lt Chicken stock
125ml White wine
30g Parmesan, finely grated
30g Butter, cubed
4tbsp Double cream
6tbsp Olive oil
2tbsp Chives, finely chopped
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Method
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De-scale, fillet and pin-bone the fish. Score the skin and lightly sprinkle with salt.
In a saucepan warm the chicken stock.
In another saucepan heat 3tbs olive oil over a medium heat, add the shallots and cook until transparent. Add the rice and continue cooking for 2 minutes, stirring frequently. Add the wine and cook until absorbed by the rice. Add a ladle of chicken stock and stir continuously until all the chicken stock has been absorbed by the rice. Continue adding chicken stock one ladle at a time and stirring until absorbed. Finish the risotto by stirring in the butter a little at a time along with the parmesan and 2tbs cream.
Bring a pan of water to the boil and add enough salt to make the water taste like sea water. Peel the Asparagus stems and keep the peel to one side. Place the asparagus in the water and cook for 2 minutes.
Cut the asparagus in 8 cm lengths. Cut the asparagus trimming into slices and stir into the risotto along with the chives.
In a small saucepan heat a 1tbsp of Olive oil and sweat the asparagus peel. Add the milk and heat until steam begins to rise. Pour the contents of the saucepan into a liquidiser and blitz. Pour the liquid through a strainer back into the saucepan and add the cream and season to taste.
Heat a frying pan with 2tbsp olive oil over a medium to high heat and place the fish fillets in the pan, skin-side down for about 3 minutes until the fish is cooked 2/3 of the way through. Carefully turn the fillets of over and continue cooking for a further minute or two until cooked through.
With a hand blender, and holding the saucepan at an angle, whisk the liquid until a foam forms on the surface of the milk. Serve the risotto topped with the Sea Bass. Place 3 or 4 asparagus spears on the Sea Bass and top with a a couple of tablespoons of the asparagus foam.
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In Season
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January, February, March, April, May, June, July, August, September, October, November, December
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