Sea Bass – Online recipes
Here’s the first of our delicious online recipes, written by: Richard Stoyle of Five-Rise Locks Hotel & Restaurant – Bingley
Season the Sea Bass and put aside. Place the Cherry Tomatoes and whole asparagus spears on a roasting tray season, sprinkle a little olive oil and place in the oven Gas Mark 6 to Roast about 8 minutes.
For The Risotto
- 1 tsp butter or 1 tbsp oil
- 200g risotto rice
- 750ml chicken or vegetable stock
- 200g asparagus, diagonally sliced
- 6 asparagus spears trimmed
- 1 small onion, finely chopped
- 50ml white wine
- salt and pepper
- Grated Parmesan Cheese
Meanwhile make the risotto. Heat the butter or oil in a large saucepan and fry the onion for two minutes. Add the asparagus and cook for a further three minutes.
Add the risotto rice and stir continuously for two minutes. Add the wine and stir until it has been absorbed. Then add a ladle of stock and stir until almost absorbed. Keep ladling in the stock and stirring continuously until it has almost all been absorbed and the rice is tender (about twenty minutes).
Season with salt and pepper and parmesan cheese stir in a little more butter if you want a creamier texture. Set aside
Heat a frying pan with a tablespoon of oil, when Hot place the Sea Bass skin side down and fry for 3 or 4 minutes until the skin is crispy, then turn over for a couple of minutes until cooked through.
Present with risotto on the plate topped with the asparagus spears drape the Sea bass over the risotto and asparagus and top with Cherry Tomatoes. You can drizzle the plate with olive oil if you wish.
Written by: Richard Stoyle of Five-Rise Locks Hotel & Restaurant – Bingley