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JustHere | November 15, 2017

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Sea Bass Risotto with Asparagus, Goat Cheese and Soft Herbs

Sea Bass Risotto with Asparagus, Goat Cheese and Soft Herbs

 

Prep Time: 20-25 minutes  Level of Difficulty: Medium

[boxify cols_use =”1″ cols =”2″ position =”left” order =”first” box_spacing =”5″ padding =”20″ height =”500px” background_color =”#ddd” border_style =”solid” ]Ingredients:

For the sea bass:
Sea bass, 1 fillet
1 tbsp olive oil
1 tbsp butter
Salt and pepper

For the risotto:
1 shallot, chopped
200ml chicken stock
30g Arborio rice
20g butter
15g grilled asparagus
15g goat cheese

[/boxify] [boxify cols_use =”1″ cols =”2″ position =”right” order =”last” box_spacing =”5″ padding =”20″ height =”500px” border_width =”1″ border_color =”#cccccc” border_style =”solid” ]Cooking Directions

For the sea bass:

  • Heat 1 Tbsp olive oil In a large frying pan over a medium heat then add sea bass.
  • Season well with salt and pepper and cook for 3 minutes on skin side or until sea bass is cooked and golden.
  • Put it in the oven 3 minutes or until cook.

For the risotto:

  • Dry sweat the shallots in a thick bottom saucepan over a low heat, do not let them colour.
  • Heat the stock.
  • Add the rice to the shallots.
  • Add the hot stock a ladle full at a time, stirring frequently so that the starch in the rice is released.
  • Allow the stock to come to a boil and the rice the chance to absorb it before adding the next ladle of stock. This will take 15 – 20 minutes.
  • When the rice is swollen and all the stock has been used add goat cheese and grilled asparagus.
  • Season to taste with salt and then serve with soft herbs.
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GrandHyattChef_Jacek-2422 By Chef Jacek Bzdzkot
Nationality: Polish
Jacek is the Sous Chef at The Grill restaurant. He completed his training in food gastronomy and culinary arts in Warsaw, after which he worked as Chef de Partie in Venti tee Restaurant at Hyatt Regency Warsaw. One of the proudest moments in his career as a chef include winning the semi-finals of a prestigious cooking competition back home. But the greatest achievement for any chef, he says, is when guests enjoy their meal.

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