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Seabass fillet, Garden Peas & Asparagus Risotto


Ingredients

  • 2 sea bass fillets
  • 2 servings of Risotto
  • Peas
  • Asparagus
  • Parmesan
  • Diced veg, white wine & stock pot
  • Butter

Method

  • Take two saucepans and place on  medium heat
  • In one add 500mls of water and bring to the boil. Once boiling add the diced vegetable stock
  • In the other add 2 tablespoons of oil. Add the risotto rice and keep it moving. Allow all the grains to be coated in the oil and wait for them to start splitting slightly
  • Add a ladle of the stock water the grains and keep it moving….!
  • When half the water has been absorbed  add another ladle full.
  • Add the peas and asparagus . When reduced by half add the remaining stock.
  • Turn the risotto off and allow to rest and sit for 3-4 minutes 
  • Put a frying pan on a high heat with nothing in the pan until it is really hot
  • Once hot enough add 1tbsp of good quality oil to the pan and move around the pan to cover
  • Open the seabass and remove from the pouch. Lightly season the skin with salt and pepper
  • Turn the pan down to a medium heat and place the seabass in the pan skin side down for 3 minutes
  • Flip the seabass over and take the heat down to a low level. Remove after 1 minute and allow to rest on a plate,
  • Plate up the risotto between two plates and top with the sebass. Sprinkle with the parmesan and Enjoy!
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