Sea bass with risotto and shrimp

Ingredients for 2 servings:

• 2 sea bass(es) approx. 400 g each, whole, with head
• 1 lemon(s), untreated
• 1 bunch dill, fresh
• 2 tbsp olive oil
• 2 tbsp butter
• 4 king prawns, uncooked, with shell
• 1 clove(s) garlic
• 1 sprig(s) rosemary
• aluminum foil
• 1 tbsp rapeseed oil
• 1 tsp parsley for garnish
• Salt and pepper, from the mill
• 1 cup risotto rice (200 – 250 ml content)
• 1 shallot(s)
• 0.1 liter white wine, dry
• 50 g Parmesan, fresh
• 1 tbsp butter
• ½ tsp sugar
• ¾ liter fish stock (see below)
• Salt
• 1 onion(s)
• 3 tbsp leek
• 1 carrot(s)
• 2 tbsp celeriac, diced
• 2 bay leaves
• 1 tsp sugar
• 0.2 liters of dry white wine
• 1 liter of water
• Carcass(s) (the sea bass heads and the shrimp shells)
• Salt

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 3 hours 15 minutes

Loup de mer cooked in an aromatic coating

To make the stock, first wash and pat the sea bass dry. Remove the heads behind the gills. Shell the prawns and remove the intestines. Sauté the onion in a pot with a little oil (I use rapeseed oil) and sugar until translucent. Now add the sea bass heads and the prawn shells and fry them. Add the diced carrot and leek. Deglaze with the wine and let the alcohol evaporate, stirring constantly to discard any residue from the bottom of the pot. Pour in the water and add the celery and bay leaves. Lightly salt and simmer gently for about 2 hours. Tip: The fish stock can also be prepared in advance and stored in a sealed container in the refrigerator for about 5-6 days. Place the bass on aluminum foil and brush with good olive oil. Season with salt and pepper inside and out. Line the belly with dill. Lightly drizzle the bass with lemon juice. Lay the bass on its side. Place a slice of lemon under the perch, in the belly, and on top of the perch. Place a teaspoon of butter on top of the perch. Seal the aluminum foil as tightly as possible to retain the aroma. Cook in a preheated oven at 160 degrees Celsius (convection oven) on the middle rack for about 15 minutes. For the risotto, finely dice the shallot and fry with the sugar until translucent. Add the risotto rice and fry (without browning) until the rice becomes slightly translucent. Now deglaze with the white wine, stirring constantly. Once the alcohol has been evaporated from the wine, gradually add the warm fish stock, stirring constantly and be careful that the rice does not become too dry and sticky. The rice should still have a bite and be nice and mushy. Just before the end, grate the Parmesan cheese into the risotto and stir in the butter. Since the Parmesan is salty, only now should the risotto be seasoned with salt. Caution: The risotto will continue to cook and may become dry. Add a little more stock as needed. Fry the peeled prawns in olive oil and a little butter. Once both sides are seared, reduce the heat and add a little more butter. Press the unpeeled garlic clove into the pan and add it to the prawns along with the rosemary. Season the prawns with salt. Let it cook for about 5 minutes at low heat, basting the pan with the stock and turning occasionally. The prawns should have some color on the outside and still be slightly translucent on the inside. Note: The raw prawns are grayish. They will turn reddish during cooking. To serve, remove the sea bass from the foil and fillet them onto plates. Add the risotto and arrange 2 prawns on top. Sprinkle with coarse sea salt or fleur de sel if desired. Note on the quantities: The quantities shown here are sufficient for 2 people as a main course. If this dish is included in a menu, the serving quantity is sufficient for 4 to 8 people, depending on the menu’s layout. We serve this dish as an entrée in a 4-course menu, and it serves 8 people.