Sea bass with laverbread and cockles risotto

Serves 4

Ingredients 

Sea bass fillets x4

For the Risotto 

Rapeseed oil

150g Carnaroli risotto rice

120g dry white wine

750g fish stock

To finish and serve 

60g mascarpone

45g Acidulated butter

90g cockles 

120g laverbread 

Handful of tarragon leaves

Parsley

Salt  

Pepper 

 

Method

Risotto 

1. Put a thin layer of rapeseed oil into a saucepan and toast the rice over a medium-high heat, continually stirring until it crackles and takes on a nutty aroma.  

2. Add the wine and boil to reduce until the liquid has almost disappeared.

3. Warm to fish stock in a saucepan and add half of it to the rice. Stir and allow to cook for 10minutes. 

4.Continue adding stock one ladle at the time until the rice is tender and all the liquid is absorbed.

5.Remove from the heat and gently stir in the mascarpone, butter, laverbread and cockles until well combined. Finely chop the tarragon and stir into the risotto. season with salt and pepper to your liking. 

Sea bass

1. Set up your steamer and pour in boiling water from your kettle.

2.Season your fish with salt the place onto a plate and place into the steamer. Cook for 2 1/2 minutes each side. Remove the skin and serve on top of the risotto and a sprinkle of parsley 

 

 


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