- Yield: 2 servings
Pacific Sea Bass With English Pea Risotto, Coriander-Scented Carrot Coulis, Cilantro Oil, Pea Shoot and Crispy Carrot Salad and Thumbelina Carrots
Recipe courtesy of Jeremy Nation, Banquet Chef, and submitted by Jill Parravano, Catering Sales Director, Bellevue (Wash.) Club.
Ingredients
- For Chimichurri Sauce
- sea bass - 2 portions (5-oz. each)
- baby dill - 1 Tbsp., chopped
- salt - to taste
- pepper - to taste
- grapeseed oil - 1 Tbsp.
- For English Pea Risotto
- chicken broth - 3 cups
- olive oil - 1 Tbsp.
- shallot - 1, mined
- garlic cloves - 2
- Arborio rice - 1 cup
- English peas - 3/4 cup
- Parmesan cheese - 1/2 cup, shredded
- butter - 1 Tbsp.
- Cilantro - 1 Tbsp., fresh, chopped
- salt - to taste
- pepper - to taste
- For Scented Carrot Coulis
- carrots - 2 large, peeled and chopped
- coriander seeds - 1 tsp.
- salt - 1/2 tsp.
- granulated sugar - 1/2 Tbsp.
- clover honey - 1/2 Tbsp.
- water - 3 cups
- For Cilantro Oil
- cilantro - 2 ozs., whole leaves and stems
- salt - 1/2 tsp.
- grapeseed oil - 1/4 cup
- Garnishes
- Pea sprouts - chipped
- Daikon sprouts
- Carrot - thinly shaved and fried
- Thumbelina carrots - peeled, halved and steamed
- English peas
Instructions
For Chimichurri Sauce
- Season sea bass with dill, salt and pepper.
- Heat the grapeseed oil in a saucepan until hot. Sear bass until golden and finish in oven.
For English Pea Risotto
- In a small saucepot, heat chicken broth; keep hot.
- In another saucepan, sauté the shallot and garlic in the olive oil for about 4 minutes, to soften. Add the rice and toast over high heat for 2 minutes.
- Add 1/3 of the chicken stock to the rice and cook over high heat, stirring constantly. Continue adding stock a little at a time, while risotto is cooking, until rice is tender.
- Remove from heat; season with salt and pepper and all of the remaining risotto ingredients. Fold everything together until creamy.
For Scented Carrot Coulis
- Combine all ingredients ina saucepot, bring to a simmer, and cook until carrots are soft.
- Add the contents to a blender and puree. You may add more water at this point, to get desired consistency.
For Cilantro Oil
- Chop the cilantro and add all the ingredients into a blender or food processor. Puree for 1 to 2 minutes until very emulsified.
- Pour oil mixture into a small saucepan and cook over medium heat until oil appears forest green.
- Set aside and cool. When cool, strain through a fine-mesh strainer.
Plating
- Spoon carrot coulis on the plate.
- Form the risotto into a ring mold in the center of the plate.
- Place sea bass roasted side up on top of the risotto, and drizzle the plate and fish with cilantro oil.
- In a small bowl, toss together the pea sprouts, daikon sprouts and crispy fried carrot to make a salad and garnish the top of the sea bass.
- The Thumbelina carrots can be steamed, tossed in olive oil and used to garnish the plate.
