in

Loup De Mer on Saffron Risotto with Cherry Tomato Pesto and Yellow Turnips

5 from 4 votes
Total Time 1 hour 15 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 98 kcal

Ingredients
 

For the risotto:

  • 0,2 g Saffron threads
  • 140 g Shallots
  • 1 piece Clove of garlic
  • 1,5 liter Vegetable stock
  • 60 g Butter
  • 380 g Arborio risotto rice
  • White wine
  • 50 g Parmesan
  • Lemon juice
  • Salt and pepper
  • For the sea bass:
  • 1,2 kilogram Sea bass fillet
  • 1 piece Lemon
  • 10 g Flour
  • 20 g Clarified butter
  • 10 g Butter

For the pesto:

  • 85 g Dried tomatoes in oil
  • 2 piece Garlic cloves
  • 40 g Roasted pine nuts
  • 45 g Grated Parmesan
  • 25 g Tomato paste
  • 50 Milliliters Oil from the drained tomatoes
  • 2 tablespoon Balsamic vinegar
  • Pepper

For the carrots:

  • 600 g Carrots small
  • 2 tablespoon Condensed milk
  • 50 g Broth
  • 2 tablespoon Sugar
  • 2 tablespoon Butter
  • Salt and pepper

Instructions
 

Risotto

  • Gently grind the saffron threads between your fingertips and soak in 50 milliliters of lukewarm stock. Finely dice shallots and garlic and bring the stock to the boil in a saucepan. Heat 30 grams of butter in a saucepan, sauté shallots and garlic in it until translucent. Add rice and sauté briefly
  • Deglaze with wine and reduce strongly. Pour in enough boiling stock to just cover the rice. Cook uncovered for 15-17 minutes.
  • Gradually add the remaining hot stock, always stirring or swirling. Season with salt and pepper.
  • Add the saffron and water 10 minutes before the end of the cooking time. Finally stir in the remaining butter, lemon juice and Parmesan. Let the risotto stand aside for 2 minutes.

Sea bass

  • Cut the sea bass into 10 equal pieces, scratch the skin lightly with a knife, acidify, salt and lightly flour on the skin side. Let the clarified butter get hot and fry the fish on the skin side for about 2 minutes.
  • Remove the pan from the heat, drain the fat, turn the fillet and add the butter. Let these melt and let the fish cook.

Pesto

  • Drain the dried tomatoes and collect the oil. Mix the tomatoes, oil, garlic, pine nuts, Parmesan, tomato paste and balsamic vinegar with a hand blender and season

Carrots

  • Wash the carrots, clean them lightly and sauté in a pan with butter. Bring the stock and the condensed milk to the boil with the sugar and then simmer gently. Finally season with salt and pepper.

Nutrition

Serving: 100gCalories: 98kcalCarbohydrates: 10.1gProtein: 2.7gFat: 5.2g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Gyros on Skewer My Way

Orange Parfait and White Chocolate Mousse with Two Kinds of Sauce