PESTO CRUSTED FISH
Compliments of SEA HOUSE Restaurant
RISOTTO:
-1/2 small onion, diced
-1/4c white wine
-1 1/2c Arborio rice
-1 1/2c veg stock
-1/4c ricotta
-1/4c Pecorino Romano Cheese
-1/4c mascarpone (optional)
-2tbs EVOO
METHOD:
-In a large pot, sweat onion in olive oil until soft. Add Arborio rice and stir constantly to coat with oil until it absorbs the oil and begins to get clear/opaque – about 5 to 8 minutes. Add white wine, stir until wine is absorbed into rice then stir in stock slowly until the liquid is completely absorbed. You want the rice to be cooked al dente, and be slightly soupy. Off heat, add cheese and stir to incorporate. Season w/salt and pepper to taste. Spread on a sheet pan and cool.
BASIL PESTO:
-1 small bunch basil, no stem
-1 small bunch parsley, no stem
-spinach, same amount
-1-2 cloves garlic
-1/4-1/2 cups grated pecorino romano
-2 tbsp pine nuts
– 1/2c olive oil
-s + p to taste
METHOD:
-Puree greens, garlic, cheese and pine nuts in food processor. While processor is running, add oil slowly to get a moist paste, season with salt and pepper.
FISH:
-4 ea 6-7 oz portions of white mild fish
-1 to 2 C panko flakes
-2 oz. clarified butter or neutral oil
ASSEMBLY:
-Season fish with salt and pepper, crust fish with a thin layer of pesto on one side. Press pesto side into the panko flakes. Place fish in preheated saute pan on medium heat brown in ½ the butter or oil. While sautéing the fish, in another pan, put other ½ of the clarified butter or oil, add corn and mushrooms, cooked risotto and more stock, stir. Should be a little soupy. Heat to hot. Finish with peas at the last min, stir all together. If the rice seems too dry, add a bit more stock.To plate, center cooked risotto on plate or large shallow bowl, top with fish and drizzle extra virgin olive oil around risotto, sprinkle with pecorino Romano.
INGREDIENTS FOR RISOTTO (Optional):
-Sautéed .5 lb mushrooms, 2 charred ear corn cobs (cut off cob) and peas.
Mix corn and mushrooms together, keep peas separate until Risotto assembly.
We hope you enjoy this recipe!
