Pan seared sea bass with green risotto with lemon safron sauce and beetroot cream

This recipe takes 3 hours to prepare and is made to serve 10 people. This amazing Mediterannean dish is perfect for family dinners.

Required equipment: 2x Medium saucepans 1x Large saucepan 1x Non-stick frying pan 1x Blender 1x Ladle 1x Bowl 1x Offset spatula 1x Squeeze bottle

Allergens:

Dairy, fish

Ingridients:

• Beetroot cream:

• Beetroot, fresh – 0.238 kg

• Buttermilk – 0.600 kg

• Salt – 0.020 kg

• Saffron sauce:

• Butter – 0.070 kg

• Heavy cream 35% – 0.300 kg

• Saffron – 0.010 kg

• Onion, yellow – 0.030 kg

• Lemon juice – 0.020 kg

• Turmeric – 0.010 kg

• Kale chips:

• Extra virgin olive oil – 0.020 kg

• Salt – 0.005 kg

• Kale leaves – 0.080 kg

• Green herb stock:

• Water – 1.000 kg

• Celery – 0.100 kg

• Leeks – 0.100 kg

• Parsley – 0.050 kg

• Fish trimmings – 0.350 kg

• Carrot – 0.050 kg

• Onion, yellow – 0.100 kg

• Green risotto:

• Arborio rice – 0.500 kg

• Zucchini, diced – 0.100 kg

• White wine – 0.200 kg

• Green herb stock – 0.200 kg

• Parmesan – 0.100 kg

• Butter – 0.100 kg

• Pan-seared sea bass:

• Sea bass fillet – 0.700 kg

• Sunflower oil – 0.100 kg

• Salt – 0.050 kg

Procedures: For Beetroot Cream: To prepare the beetroot cream, start by heating a tablespoon of olive oil in a pan over medium heat. Add a finely chopped yellow onion and sauté until translucent. Then, add two medium peeled and diced beetroots and cook for about five to seven minutes. Pour in water, cover, and let the beetroot simmer until tender, approximately 15 minutes. Once soft, blend the mixture until smooth, stir in the buttermilk and season with salt and pepper.

For saffron sauce: melt a teaspoon of butter in a small saucepan and gently sauté a finely chopped yellow onion until soft. Deglaze the pan with water and allow it to reduce by half. Add lemon, saffron threads and turmeric, simmer for five minutes to allow the flavors to meld. Stir in some buttermilk, blend to combine and season lightly with salt.

Green stock: begins by heating a tablespoon of olive oil in a pan, then sautéing one small chopped leek (white part only) and a clove of garlic for two to three minutes. Add a bunch of parsley letting it simmer for about five minutes. Blend the mixture until smooth, season with salt, and strain it if a finer consistency is desired.

For Risotto: Heat a tablespoon of olive oil in a pan and sauté a finely chopped onion until translucent. Add the Arborio rice and stir to coat in the oil for a minute or two. Pour in dry white wine, letting it evaporate, and then gradually add the green stock, one ladle at a time, stirring frequently until the rice is creamy and cooked al dente. Finish the risotto by stirring in butter, top with grated Parmesan cheese, and seasoning with salt and pepper to taste.

Pan Seared Sea Bass: pat two fillets dry and season with salt and black pepper. Heat a tablespoon of SF oil in a non-stick pan over medium-high heat and place the fillets skin-side down. Cook for three to four minutes until the skin is crispy, then flip and cook for another two to three minutes until the fish is just cooked through. Finish by adding a small knob of butter to the pan for extra flavor.

Conclusion

This is a fusion dish with ingridients taken from the Mediterennean countries. This dish tells a story about multiple countries, their food background and traditions.