Preview

pan seared bass fillet, fine saffron panko breadcrumbs, butter sauce and kalamata olives risotto.

Gluten free, Risotto, Pasta and Rice, White fish

Bass is a very fine and delicate fish. It is here prepared very simply, seared skin side down.

Note

You can use any kind of white fish in this recipe.

Ingredients

Recipe for 4

Bass

2 Unit(s)

Bar fillet

0.50 Unit(s)

Lemon zests

Panko breadcrumbs

8 Tbsp

Japanese breadcrumbs (panko)

2 Pinch(es)

Saffron pistil

1 Tbsp

Butter

Fish stock

325 Gr

Fish bones and heads

50 Ml

Olive oil

1 Unit(s)

French shallot

100 Ml

White wine

2 Liter(s)

Water

1 Unit(s)

Bouquet garni

Kalamata risotto

1 Unit(s)

French shallot

10 Ml

Olive oil

300 Gr

Arborio rice

100 Ml

White wine

3 Gr

Saffron

300 Ml

Fish stock

0.50 Cup(s)

Pitted kalamata olives

0.50 Cup(s)

Grated parmesan

Butter sauce

600 Ml

Fish stock

100 Gr

Butter

3 Gr

Saffron pistil

Butter
Salt and pepper
Olive oil

Preparation time: 45 min

Preheat your at 0 °F

Prep

Panko

Melt the butter, add the saffron, stir well, add the panko and stir until you get a light golden brown color.

Bass

If necessary, scale the fish, remove the guts, rince it and fillet the fish. Count two people for 1 fillet (slice them in an angle).

Or you can ask your fishmonger to do it for you.

Fish stock

Chisel the shallots.

Make a bouquet garni (with parsley, coriander, bay leaves, celery stalk, green of leeks, peppercorn and carrot) Tie it all together with butcher string.

Roughly crush the fish bones and the head. Sweat it all in a pan with a little olive oil. dd the finely chopped shallots and the bouquet garni.

Deglaze with white wine and cover with water. Bring to a boil and simmer for 20 minutes. Sieve.
Bass

In a hot pan, add olive oil and a knob of butter and lay the fillets skin side down, season the flesh with salt. Baste the fish with the butter.

Cook for 3 to 4 minutes then remove from the heat. Cook for an extra 2 minutes. Serve.
Butter sauce

Reduce by half the fish stock, removre from the heat, allow to cool for 5 minutes, add the butter in small batches and whisk, finish with the saffron. Adjust seasoning.
Kalamata risotto

In a pan, sweat the shallot in some olive oil. Add the rice, stir for 1 minute and deglaze with white wine. Let the wine bubble away, add the saffron and add the stock one ladle at the time allowing the rice to absorb it in between each ladle. You wanna cook your rice al dente (about 15 to 20 minutes).

Add the parmesan and the finely chopped kalamata olives.
Plating and last touch

In a shallow plate or a bowl, pour a nice ladle of risotto and place the fish on top of it. Lay some lemon zest on the flesh and cover with the toasted breadcrumbs.

Drizzle around the butter sauce and finish with coriander sprouts.