2x 170 g Crusta Nova sea bass fillets -
250 g Acquerello risotto rice -
2x Belfond organic fish stock - 1 yellow onion
- 1 organic lime (juice and zest)
- 100 g Parmesan
-
50 ml white wine -
20 ml extra virgin olive oil - 150 g butter
- 100 g almond flakes
- salt & freshly ground pepper
- Chives to garnish
Our recipe combines the citrusy freshness of limes with the delicate aroma of risotto and the hearty taste of sea bass. It's easy to prepare and offers a perfect balance of acidity and umami flavor.
Ingredients
Stefan from HONEST CATCH
Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.
Preparation
Grate the Parmesan finely and set aside. Bring the two glasses of fish stock to a simmer in a small pot with around 1.4 liters of water. Chop the onion finely.
Add the olive oil to a medium-sized pot and heat. Sauté the onion for a few minutes until translucent and add the risotto rice. Allow the rice to sweat for a maximum of 4 minutes without burning the grains.
Now deglaze with the white wine and let the wine reduce completely. As soon as it has been absorbed by the rice, add a little hot stock with a ladle and stir every 3-4 minutes. The Acquerello rice is cooked after about 20 minutes but is still nice and firm to the bite.
Finally, add the grated Parmesan and butter to the risotto until a creamy consistency is achieved. Season with the lime juice.
Thaw the sea bass fillets at room temperature for approximately 1-2 hours. Divide the two fillets into four pieces. Heat the olive oil in a pan, then sear the sea bass fillets on the skin side for 3 minutes, turn them over and fry them on a lower heat for another 2 minutes.
In a coated pan without adding oil, brown the almond flakes for 4 minutes over medium heat and set aside.
Finely chop the chives. Divide the risotto between the plates and sprinkle with lime zest and chives.
Finally, add the fillets to the rice and serve. Bon appetit!
Grate the Parmesan finely and set aside. Bring the two glasses of fish stock to a simmer in a small pot with around 1.4 liters of water. Chop the onion finely.
Add the olive oil to a medium-sized pot and heat. Sauté the onion for a few minutes until translucent and add the risotto rice. Allow the rice to sweat for a maximum of 4 minutes without burning the grains.
Now deglaze with the white wine and let the wine reduce completely. As soon as it has been absorbed by the rice, add a little hot stock with a ladle and stir every 3-4 minutes. The Acquerello rice is cooked after about 20 minutes but is still nice and firm to the bite.
Finally, add the grated Parmesan and butter to the risotto until a creamy consistency is achieved. Season with the lime juice.
Thaw the sea bass fillets at room temperature for approximately 1-2 hours. Divide the two fillets into four pieces. Heat the olive oil in a pan, then sear the sea bass fillets on the skin side for 3 minutes, turn them over and fry them on a lower heat for another 2 minutes.
In a coated pan without adding oil, brown the almond flakes for 4 minutes over medium heat and set aside.
Finely chop the chives. Divide the risotto between the plates and sprinkle with lime zest and chives.
Finally, add the fillets to the rice and serve. Bon appetit!
Do you want to grill fish and don't know how? Here we will explain to you how to properly grill a sea bream.
Stefan from HONEST CATCH
Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.
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