Mediterranean Sea Bass in a Salt Crust, Spring Risotto, Butter Emulsion
Ingredients
- Sea bass fillet - 700 grams
- Green Asparagus - 3 spears
- Garden Peas - 100 grams
- Salt Crust
- Flour - 500 grams
- Coarse sea salt - 250 grams
- Cold water - 2.5 dl
- RISOTTO
- Italian Arborio rice - 100 grams
- White onion - 30 grams
- White Wine - 5 cl
- Chicken Stock - 50 cl
- Grated Parmesan Cheese - 30 grams
- Olive Oil - 3 cl
- Butter - 50 grams
- Cream - 3 cl
- WHITE BUTTER SAUCE
- Butter - 200 grams, cut into small pieces
- Shallot - 1
- Cream - 5 cl
- Sherry Vinegar - 5 cl
- White wine - 5 cl
- Espelette pepper and salt
Instructions
Salt crust
Knead the mixture and spread it over a board
Place the gutted, cleaned and trimmed (but not scaled) sea bass on it
Place generous sprigs of thyme and rosemary on top, then bring the crust up over the fish and seal the edges tightly together.
Cook in the oven for 20 minutes.
RISOTTO
Peel and finely chop the onion. Sweat it in a frying pan with half the butter, making sure it does not brown.
Add the rice and sauté for 3 minutes until it becomes translucent.
Add the white wine and cook until it has entirely evaporated. Add the boiling hot chicken stock to cover and cook on a low simmer.
When the rice has absorbed all the liquid, add more stock to cover. Repeat the operation five or six times.
After cooking for 18 minutes the rice should be ready. Add the remaining butter, the olive oil, cream and grated parmesan while stirring continuously.
Add the peeled green asparagus and the shelled peas cooked beforehand in boiling salted water.
WHITE BUTTER SAUCE
Peel and finely chop the shallot. Place it in a frying pan with the sherry vinegar and white wine. Reduce until the liquid has completely evaporated.
Add the cream brought to boiling point. Take the pan off the heat and add the cold butter while mixing with a whisk. Season.
