Pan-fried sea bass fillet, crispy risotto cake and sauce vierge
By Effective Communication
For the pan-fried sea bass
150g/5½oz sea bass fillet
dash olive oil and a knob of butter
salt and freshly ground black pepper
For the risotto
2 tbsp olive oil
½ onion, finely chopped
2 garlic cloves, finely chopped
250g/8oz risotto rice
175ml/6½ fl oz white wine
500ml/20fl oz vegetable stock
1 tbsp chopped fresh basil
1 tbsp chopped fresh parsley
1 tbsp chopped fresh chives
salt and freshly ground black pepper
1 whole egg, beaten
50g flour
100g natural bread crumbs
For the sauce vierge
½ tsp coriander seeds, crushed
75ml/2½fl oz extra virgin olive oil
2 tsp lemon juice
50g pitted black olives
6 cherry tomatoes, quartered
2 spring onion, thinly sliced
Freshly chopped coriander
Freshly chopped basil
1. To make the Sauce Vierge, heat the coriander seeds in a small heavy-based pan, reduce the heat and add the extra virgin olive oil. Heat for a minute or so and then add the lemon juice. Set aside until cooled.
Add the rest of the ingredient and set aside again until needed
2. Heat the oil in a large pan over a medium heat. Add the onion and garlic and sauté for 2-3 minutes, or until softened.
3. Add the risotto rice to the pan and stir to coat the rice in the oil for a further minute.
4. Add the wine and simmer for 3-4 minutes to reduce. When the wine has been absorbed by the rice, slowly add a third of the stock.
5. Allow to simmer and gradually add more stock as the rice absorbs the stock, stirring constantly.
6. When the rice is nearly cooked, add the parsley, basil and chives to the pan and season, to taste, with salt and freshly ground black pepper. Place the risotto mix into ring and allow to cool.
7. Once the risotto has cooled, place the risotto cake into the flour, then into the egg and finish and coat with the bread crumbs.
8. For the sea bass, rub the sea bass fillet with olive oil and season with salt and freshly ground black pepper. Heat a non stick frying pan until hot, add the butter and place the sea bass fillet skin-side and add the risotto cake, fry both for three minutes. Turn over and fry for a further three minutes on the other side, remove the sea bass from the heat and keep warm, mine while place the sauce vierge mix on a gentle heat and warm though, do not let it boil. Place the risotto cake into a pre heated oven at 180c for five minutes.
9. Once the risotto cake has cooked place into the middle of a round plate, place the sea bass fillet on top and then the warmed sauce around the risotto cake, using a tablespoon to drain the liquid, reserving it in the pan so you just have the body of the ingredients around the cake and sea bass, then drizzle the lemon juice and olive oil over the just enough to cover the ingredients.
Tags: Mark Freeman, Park Plaza, Sea Bass recipe
