Ingredients
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Ingredients for the Sea Bass:
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Sea Bass Fillets from one of the Blue Island Fish Markets.
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Zest of ½ lemon
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1 teaspoon dill, finely chopped
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Salt
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Ground black pepper
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Ingredients for the risotto
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1 bowl of Arborio rice (special for risotto)
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2 tablespoons olive oil
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2 shallots, finely chopped
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1 bowl mixed mushrooms, cut into small pieces
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1/2 glass dry white wine
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3 glasses vegetable stock
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1 teaspoon margarine or butter
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1 small bowl vegan cheese, grated
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Chives, finely chopped (for serving)
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Truffle oil
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Sea Salt
Instructions
Purchase the fresh Sea Bass fillets from one of the Blue Island Fish Markets.
Cook the onion over a low heat in a saucepan with olive oil until it goes a golden colour. Increase the heat and add the mushrooms. Cook until they are soft. Add the rice and stir. Pour in the wine and cook over a medium heat until the alcohol evaporates, stirring gently. Then divide the stock into two portions and add it gradually (when the risotto is cooked to your liking, don’t add any more stock and proceed to the next steps of the recipe). Finally add the truffle oil, butter, 2 – 3 tablespoons cheese, chives and season with salt and pepper. When the risotto is thick and creamy, remove from the heat.
Put the risotto to one side and prepare the sea bass. Put the fish on a platter and marinate with olive oil, lemon zest, dill, salt and pepper.
Put 1 tablespoon of olive oil in a non-stick frying pan on a high heat. Put the fish in with the skin side down and press them gently with a spatula.
Cook for 2 to 3 minutes on each side.
Serve the fish along with the risotto adding crushed roasted hazelnuts.
Bon appétit!
