Risotto with Fried Sea Bass
We always try to keep some Sea Bass fillets in the freezer for this recipe. It is one of our ‘Go To’ recipes for mid-week meals.
Servings 4 people
Ingredients
- 1.5 l Fish Stock
- 1 tablespoon olive oil
- 3 Shallots finely chopped
- 2 cloves garlic finely chopped
- 1 leek finely chopped
- 400 g risotto rice
- 250 ml white wine
- 50 g butter
- 1 Lemons juice
- 4 Sea Bass Fillets
Instructions
Making the Risotto
- In a heavy-based pan heat the olive oil, add the shallots, garlic and leek, and fry slowly for about 10 minutes. When the vegetables have softened, add the rice and turn up the heat.
- The rice will now begin to fry, so keep stirring it. After a minute it will look slightly translucent. Add the wine and keep stirring.
- Once the wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a highish simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladles of stock, stirring and allowing each ladle of liquid to be absorbed before adding the next. This will take around 40 minutes. Taste the rice – is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully.
- Add the lemon juice and the herbs and stir.
- Remove from the heat and add the butter. Stir gently. Place a lid on the pan and allow to sit for 2 to 3 minutes. This is the most important part of making the risotto as this is when it becomes outrageously creamy and oozy like it should be.
- Eat as soon as possible while the risotto retains its perfect texture
Cooking the Sea Bass
- Pat the Sea Bass fillets dry with kitchen towels. Oil them lightly with Sunflower oil and season.
- Bring a frying pan to a high heat and add the Sea Bass fillets, skin side down. Cook for 3 to 5 minutes until the skin crisps up, then turn them and cook for a further minute