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California sea bass risotto de haricots canneberge and beurre gremolata
Ingredients
For 6 people
6 California sea bars fillets, 5 to 6 ounces each, 2 lemons, zested, 1 tablespoon thyme leaves, ½cup chopped flat-leaf parsley, plus ¼ cup whole parsley leaves, 1 heaping teaspoon minced garlic, 6 tablespoons unsalted butter, softened, 2 tablespoons extra-virgin olive oil, Kosher salt and freshly ground black pepper
Pour le risotto de haricots canneberge : 85 cl de bouillon de poule, 60 g de beurre doux, 250 g d'oignon pelé et haché, 7 g de thym, 1 piment chili d'arbol émietté, 300 g de riz arborio, 6 cl de vin blanc, 200 g de haricots canneberge cuits, 40 g de pousses d'épinards frais hachées, 20 g de persil haché, 20 g de basilic haché, sel, poivre noir fraîchement moulu.
Shell bean risotto : 3 ½ cups chicken stock, 4 tablespoons unsalted butter, 1 cup diced white onion, 2 teaspoons thyme leaves, 1 chile de árbol, crumbled, 1 ½ cups high-quality Arborio, Rice, ¼ cup white wine, 1 cup cooked mixed shell beans, 2 ounces young spinach, sliced, 2 tablespoons sliced flat-leaf parsley, 2 tablespoons sliced opal basil, Kosher salt and freshly ground black pepper.
Preparation
- Season the fish with the thyme, half the lemon zest, and 2 tablespoons parsley. Cover and refrigerate at least 4 hours.
- To make the gremolata butter, mince the remaining lemon zest and combine with the minced garlic and remaining 6 tablespoons chopped parsley on a cutting board. Chop the mixture together until very fine. Scrape the gremolata into a small bowl and mash together with 6 tablespoons butter and 1 teaspoon lemon juice. Season with a heaping¼teaspoon salt and some pepper.
- Heat a large sauté pan over high heat for 2minutes. (Depending on the size of your pan, you may need to cook the fish in the batches.) Season the fish with salt and pepper on both sides. Swirl in the olive oil andwait 1minute. Carefully lay the fish in the pan, skin side down, and cook 3 to 4 minutes, until the skin is crisp. Turn the fish over, lower the heat to medium-low, and cook a few more minutes, until it’s almost cooked through. When it’s done, the fish will begin to flake and separate a little and the center will still be slightly translucent. Remember, the fish will continue to cook a little more once you take it out of the pan.
- Prepare the shell bean risotto : Bring the chicken stock and 3 ½ cups water to a boil over high heat. Then turn off the heat.
- Heat a medium pot over medium-high heat for 2 minutes. Swirl in 3 tablespoons butter, and when it foams, add the onion, thyme, chile, ½ teaspoon salt, and a few grindings of black pepper. Sauté about 5 minutes, stirring often, until the onion is translucent. Stir in the rice, 1 ½ teaspoons salt, and a pinch of pepper. Cook 2 minutes, stirring continuously, until the rice just begins to toast and the grains of rice have a white dot at their center.
- Pour in the white wine, and once it has evaporated, quickly add 1 cup of the hot stock, stirring continuously. When the stock is completely absorbed, begin adding the liquid in 1-cup batches, stirring all the time with a wooden spoon in a rhythmic back-and-forth motion. Wait for each batch of liquid to be absorbed before adding the net. The rice should be bubbling and quickly absorbing the stock. After about 15minutes, taste the rice for doneness. It should be slightly but not too al dente. The risotto may need more liquid and more time, so keep cooking until it’s done. It should be neither soupy nor dry; each grain of rice should be coated in a flavorful, starchy “sauce”.
- When the rice is almost done, off.
- Spoon the hot risotto onto a large platter. Arrange the fish on top, and smear each fillet with some of the gremolata butter. Squeeze lemon juice over the fish and risotto, and scatter the whole parsley leaves on top.
Restaurant Lucques & A.O.C. - Los Angeles (Californie, États-Unis) - www.lucques.com
Recipe from the book : "Château La Louvière, le bel art du vin". H. Brun-Puginier, J.P. Kauffmann, D. Ters. Paris Éditions de La Martinière, 2010.
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