Sea Bass Pea & Asparagus Risotto
Approx 2 – 4 Portions
1 x Small white onion (Peeled & roughly chopped)
4 x Garlic cloves (Peeled & crushed
1 x Carrot (Peeled & sliced)
2 Sticks x Celery (Washed & roughly chopped)
Shrimp shells from the 453g/1lb x Raw shrimp
Water x 1500ml/6.3 Cups
454g/1lb x Whole Fillet Corvina Sea Bass (De skinned & De boned)
226g/1/2lb x Frozen petite peas
200ml/0.8 Cup x Shrimp stock/water
Asparagus & Peas
1 Bunch x Asparagus spears
150g/1 Cup x Frozen peas
1/2 x White onion (Peeled & diced)
4 x Garlic cloves (Peeled & grated)
1 Sprig x Thyme leaves
200g/1 Cup x Arborio rice
700ml/3 Cups x Shrimp stock
20g/4 tbsp x Parmesan (Finely grated)
4 tbsp x Pea puree
453g/1lb x Shell on raw shrimp (deveined)
1/2 x Lemon juice
1) Pre heat the oven to 180c/350f. Remove the shell from the shrimp and place the shells into a small oven tray. Check the shrimp has no veins and place into a bowl. Cover the bowl and place into the fridge.
2) Place the shrimp shells into the oven to roast off for 20 minutes, or until golden. Prepare the onions, garlic, carrot and celery for the stock. Place a large pan onto a medium heat with a tablespoon of vegetable oil. Once hot add the vegetables and cook down for 10 minutes until golden. Take off the heat and add the shrimp shells. Keep the pan from the shrimp shells and add a splash of water to the pan. Place the pan onto a medium heat on the stove to deglaze. Once the pan has deglazed pour the liquid into the large pan. Add the 1500ml/6.3 cups of water to the large pan. Leave on a medium heat until starting to simmer and turn down to a low. Leave on the heat for 30 – 40 minutes.
3) Prepare the seabass and portion into small fillets. Place into vacum pack bags, or place onto a plate if you’re steaming. Cover the fish and place into the fridge. For the pea puree place the peas and some of the stock into a small pan. Place the small pan onto a high heat, once simmering take off and drain off the liquid using a sieve. keep the liquid and blend the peas, adding small amounts of liquid until you have the correct consistency. Blend well for 5 minutes until smooth. Taste and season with natural sea salt, then set aside for later.
4) Place a large pan of water on to boil with a pinch of natural sea salt. Prepare the asparagus by snapping the ends to remove the toughness. Once the water is boiling, drop the asparagus into the pan and cook for 2 – 3 minutes. Take the asparagus out of the pan and into ice water to refresh. Once cool slice the asparagus at an angle from the middle. Dry the asparagus and set aside for later.
5) Pre heat your water bath to 50c/122f or if you’re steaming prepare your steamer.
6) Strain the shrimp stock once ready. Prepare the onion and garlic for the risotto base. Place a medium size pan onto a medium heat with a tablespoon of vegetable oil. Once hot add the onions, grated garlic and thyme leaves. Cook out for 5 minutes until soft then add the arborio rice. Cook out for a further minute then add two ladels of the shrimp stock. Cook out the rice stirring occasionally. Once the liquid has been absorbed add the next lot of liquid. Keep repeating the process until the rice is tender.
7) Drop the vacum packed sea bass into the water bath once it has come up to temperature and cook for 15 – 20 minutes. If you’re steaming then place the fillets of fish onto parchment paper and steam for 5 – 7 minutes.
8) Add the pea puree to the rice and the finely grated Parmesan. Taste and season with natural sea salt if needed. Add the peas and the half asparagus spears to the rice. Carefully mix and set aside for a couple of minutes.
9) Place a large pan onto a high heat with a tablespoon of oil. Season with the shrimp with natural sea salt. Once hot drop the shrimp into the pan to cook for 2 minutes each side. Finish the shrimp with a squeeze of lemon juice. Any juice left over squeeze over the risotto and mix in.
10) Take the shrimp out and serve up the dish finishing with some shavings of Parmesan.
Feel free to check the highlights of this dish below on YouTube!