Crispy Chilean Sea Bass with Sweet Pea Risotto, Bacon Vinaigrette, Bottarga, Egg Yolk
Risotto
5 cups peas
8 cups water
¼ cup kosher salt, plus more for seasoning
29 ounces chicken stock
2 tablespoon extra-virgin olive oil
½ cup chopped white onion
2 cloves garlic, smashed
1½ cups arborio rice
5 ounces white wine
¼ cup heavy cream
½ cup parmesan cheese
Fish
4 fillets (7 ounces each) Chilean sea bass
Salt and pepper (to taste)
2 cups all-purpose flour
1 egg
½ cup water
1½ cups panko (Japanese bread crumbs)
4 tablespoon grape seed oil
4 super fresh egg yolks
3 cups baby arugula
½ cup red onions, shaved very thin
1 ounce bottarga (preserved mullet roe)
For the risotto: Bring water and ¼ cup kosher salt to boil in a sauce pan. Add peas to the water and blanch them for 1½ minutes. Drain the water, reserving ¾ cup of the cooking liquid. Cool peas under cold running water. Puree half of the cooled peas in a food processor and strain the puree. Mix the puree and whole peas together and reserve to finish the risotto.
In the same pot bring the chicken stock to a slow simmer.
Meanwhile, in a large saucepan, sweat the onions and oil until they are translucent. Add the rice and cook for 1 minute to slightly toast the rice. Add the garlic, cook for 30 seconds. Add the wine and cook until rice absorbs it, constantly stirring. Add the chicken stock, ladle by ladle, again constantly stirring until incorporated into the rice. By stirring you are building a creamy starchy risotto. When all of the stock is incorporated, add the heavy cream and reserved peas with puree. Once mixed in, fold in the cheese and it is ready to eat. The rice should have a slight toothy feel, but rich and creamy at the same time. Keep warm until ready to serve.
For the fish and plating: Heat oven to 400 degrees.
Heat a saute pan on medium high heat. Season the bass with salt and pepper on both sides. Dip the filets into the flour only on one of the sides. Dip them in egg on the same side. Then, dip them in the Panko on that side. Reserve them on a sheet tray or plate.
Add the oil to the hot pan. Fry the filets, two at a time, Panko-side down first, for 1 to 2 minutes or until golden brown, flip them over and give them another minute on the other side. Transfer them to a sheet tray and keep warm. Repeat with remaining filets. Place the sheet tray in the oven until they are cooked through, 3-5 minutes. The fish should easily flake and the internal temperature should reach 130 degrees.
To serve: Spoon some risotto on each plate in a long oval shape. On one side place your sea bass. On the other side make an indentation for an egg yolk and place the raw egg yolk. Put a small pinch of kosher salt on the yolk.
In a small bowl toss together arugula, red onions, and croutons (see related recipe). Dress the salad with the bacon vinaigrette and a pinch of salt and pepper. Place some salad over the egg yolk and fish. Drizzle a little more vinaigrette around the plate. Finally, grate a small amount of the bottarga over your dishes.
Serves four.
Chef Eddie Sweeney, Catch 35, Naperville and Chicago