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Sea bass, mushroom risotto and tarragon oil

Written by Published on in Fish and Seafood, Italian, Main, Sea Bass
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I absolutely love a nice creamy risotto. The problem is, it needs a lot of attention, so I don’t make it as often as I would like. However, the other day the craving just got too much, so rustled up this little treat.

Make sure to get the sea bass nice and crispy, I have a video all about cooking sea bass, so check that out here

For a bit of extra luxury, I topped off the a little caviar, this is however optional!

Sea bass, mushroom risotto and tarragon oil

Sea bass, mushroom risotto and tarragon oil

Recipe by Jim
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A nice creamy risotto with a beautifully cooked sea bass fillet. The tarragon oil adds another layer of flavour

Course: MainCuisine: Fish, ItalianDifficulty: Medium
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Servings

4

servings
Prep time

10

minutes
Cooking time

40

minutes

Ingredients

  • Mushroom risotto

  • 250 g 250 Risotto rice

  • 200 ml 200 Dry white wine

  • 20 g 20 Fresh parsley

  • 1 tbps 1 Olive oil

  • 1 1 Onion, finely diced

  • 450 ml 450 Vegetable stock, boiling

  • 300 g 300 Mushrooms

  • 0.5 tsp 0.5 Salt

  • 25 g 25 Butter

  • 0.25 tsp 0.25 Ground black pepper

  • 20 g 20 Parmesan, finely grated

  • Tarragon Oil

  • 90 g 90 90g Flat leaf parsley

  • 30 g 30 30g Tarragon

  • 140 ml 140 140ml Olive oil

  • Sea Bass

  • 4 4 Seabass fillets

Directions

  • Risotto
  • Add oil to the pan and cook the onions over a medium heat until almost soft
  • Slice 150g of the mushrooms (about 5mm thick), add to the pan and cook for a further 2 minutes
  • Place 150g of the mushrooms in a blender and blend to form a paste and add it to the pan, along with the salt and pepper
  • Add the risotto rice and allow it to cook for a minute.
  • Add the wine and allow it to bubble until almost all the liquid has gone, stiring often
  • With the pan on a medium heat heat add 1/4 of the stock. Keep stiring it and when the stock has been absorbed, add more
  • Keep adding the stock in small quantities until there is none left
  • Place the parsley and pamesan in a blender and blend until it forms a paste
  • Add this to the pan, along with the butter and stir through
  • Season to taste if required and serve immediately
  • Tarragon oil
  • Blanch parsley and tarragon in boiling water for 20 seconds and then place in ice bath to stop it cooking further
  • Squeeze out as much water as possible
  • Add the dried herbs to a blender with the oilve oil and blend until the herbs are finely chopped within the oil
  • Strain the mixture through a muslin or very fine sieve
  • Sea bass
  • Dry the sea bass with paper towels
  • Score the skin approximately every 1.5cm
  • Season generously with sea salt
  • Heat a pan with some oil until hot and place the sea bass in the pan until the skin is crispy
  • The flesh should be starting to go out around the edges at this point
  • Turn over the sea bass and cook for 30 seconds, then add a knob of butter and use it to baste the fish. Do this for about 30 seconds more. Remove the sea bass from the pan
  • TO SERVE
  • Place a pile of risotto in the centre of bowl
  • Drizzle some tarragon oil around the edge
  • Place the sea bass on top
  • Enjoy!

Recipe Video

Notes

  • Go to the You Tube channel for my video on how to perfectly cook the sea bass

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