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Steamed striped bass roll with risotto verde, green beans, peas and asparagus

MAINS, Fish, Seafood & Shellfish

Risotto seasoned with arugula pesto and garnished with green vegetables served with sea bass fillets rolled and steamed.

Note You can steam your green vegetable instead of boiling them in order to preserve all their nutrients.

Ingredients

Recipe for 4 persons

For the steamed striped bass roll

4 Unit(s)

Bar fillet

4 Pinch(es)

Espelette pepper

For the arugula pesto

30 Gr

Pine nuts

30 Gr

Parmigiano reggiano

1 Clove(s)

Garlic

75 Gr

Arugula salad

75 Gr

Olive oil

For the risotto verde

200 Gr

Arborio rice

100 Gr

Olive oil

1 Unit(s)

Onion

100 Ml

White wine

600 Ml

Fish stock

1 Bunch(es)

Green asparagus

100 Gr

Green beans

100 Gr

Frozen sweet peas

Preparation time: 45 min

General preparation
Chop the onions finely. Cut the asparagus and green beans into small pieces. Cut butter into cubes and set aside in the fridge. Keep a few arugula leaves aside for garnishing.
Arugula pesto preparation
Using a food processor, mix the arugula with pine nuts, the garlic and parmesan. Add olive oil and mix until smooth.
Risotto verde preparation
Cook the greens in boiling salted water for 3 to 4 min. Plunge immediately in an ice water bath. In a small pot, drizzle some olive oil and sweat the onions. Add rice and cook it until it gets transparent, then add the white wine. Add the fish stock (or water) gradually with the ladle after each absorption. After 15-20 minutes of cooking, when the rice is al dente, stir in green vegetables, pesto, salt and pepper and finish with butter.
Striped bass roulade preparation
Season the fish with salt and Espelette pepper, then roll it and keep it in place with a bamboo spike.Bring some water to boil in a saucepan, place a bamboo basket on top and arrange the fish fillets in it. Cover, and lower the heat to minimum and steam the fish 6-7 minutes.
To serve
In a shallow dish, serve a bed of risotto verde, then the bar fillet, and finish with a few arugula leaves. Serve immediately.