September recipe: 10 Chefs 10 Wineries – Crispy Chilean Sea Bass/Catch35 – Aveleda/Alvarinho 2012
To showcase the incredible versatility of Portuguese wines with food, Wines of Portugal is launching an exciting new culinary-focused program in the United States this April. The program, known as “10 Chefs / 10 Wineries,” will match ten Portuguese wineries with ten of America’s top chefs, culminating in an online cooking series and limited edition printed recipe guide that will be available to trade, press and consumers by the end of the year.
Recipe and photos credit: http://www.winesofportugal.com/us/food-and-wine/10-chefs-10-wineries/
Recipe for September in 10 Chefs 10 Wineries series. Crispy Chilean Sea Bass/Chef Eddie Sweeney Catch35, paired with Aveleda/Alvarinho 2012.
Crispy Chilean Sea Bass with
Sweet Pea Risotto, Bacon Vinaigrette, Bottarga, Egg Yolk
For Bacon Vinaigrette & Croutons
2 slices thick cut applewood smoked bacon (cut into small strips)
3 tbl grape seed oil
1 tbl shallots (finely minced)
1/2 cup champagne vinegar
1/4 cup sherry vinegar
juice of 1 lemon
1/2 tbl lemon zest
1 tbl Dijon mustard
1/2 tsp ground black pepper
1/2 tsp kosher salt
1/2 tbl honey
1 cup extra virgin olive oil
2 tbl Italian flat leaf parsley (finely chopped)
5 scallions (green onions)(finely chopped)
1 1/2 cup multigrain bread diced ¼ inch thick
In a small saucepan, cook bacon and grape seed oil on low heat until bacon is semi crispy. Drizzle bacon fat and oil over the diced multigrain bread and Bake in 350 degree oven for 7-8 minutes (reserve for plating).
Meanwhile, add the shallots and both vinegars to the bacon left in pan and reduce by ¼. Put into a bowl. Whisk in lemon juice, zest, mustard, black pepper, salt, honey. Slowly drizzle the olive oil in, while whisking, until all oil is incorporated into the vinaigrette. Finish by whisking in parsley and scallions. This can be held at room temperature for up to an hour before serving.
For the Risotto
5 cups peas
8 cups water
1/4 cup Kosher salt
29 oz chicken stock
2 tbl extra virgin olive oil
1/2 cup white onion
pinch of kosher salt
2 cloves garlic (smashed with side of knife)
1 1/2 cups Arborio rice
5 oz white wine
1/4 cup heavy cream
1/2 cup parmesan cheese
Bring water and Kosher salt to boil in a sauce pan. Add peas to the water and blanch them for 1 ½ minutes. Drain the water, reserving 3/4 cup of the cooking liquid. Cool peas under cold running water. Puree half of the cooled peas in a food processor and strain the puree. Mix the puree and whole peas together and reserve to finish the risotto.
In the same pot bring the chicken stock to a slow simmer.
Meanwhile, in a large saucepan, sweat the onions and oil until they are translucent. Add the rice and cook for 1 minute to slightly toast the rice. Add the garlic, cook for 30 seconds. Add the wine and cook until rice absorbs it, constantly stirring. Add the chicken stock, ladle by ladle, again constantly stirring until incorporated into the rice. By stirring you are building a creamy starchy risotto. When all of the stock is incorporated, add the heavy cream and reserved peas with puree mixture. Once mixed in fold in the cheese and it is ready to eat. The rice should have a slight toothy feel, but rich and creamy at the same time.
For the fish and plating
4 each 7 oz filets of Chilean Sea bass
salt and pepper (to taste)
2 cups all purpose flour
1/2 cup water
1 1/2 cups Panko (Japanese bread crumbs)
4 tbl grape seed oil
4 super fresh egg yolks
3 cups baby arugula
1/2 cup red onions (shaved very thin)
croutons from earlier
salt & pepper
1 oz. bottarga (preserved mullet roe)
Preheat oven to 400 degrees. Heat a sauté pan on medium high heat. Season the bass with salt and pepper on both sides. Dip the filets into the flour only on one of the sides. Dip them in egg on the same side. Then, dip them in the Panko on that side. Reserve them on a sheet tray or plate. Add the oil to the hot pan. Fry the filets, two at a time, Panko side down first for a minute or two until golden brown, flip them over and give them another minute on the other side. Transfer them to a sheet tray. Repeat with remaining filets. Place the sheet tray in the oven until they are cooked. When they can flake easily, or better yet, the internal temperature reaches 130 degrees. About 3-5 minutes depending upon the thickness of the filet.
Spoon some risotto on each plate in a long oval shape. On one side place your sea bass. On the other side make an indentation for an egg yolk and place the raw egg yolk. Put a small pinch of kosher salt on the yolk. In a small bowl toss together arugula, red onions, and croutons. Dress the salad with a little vinaigrette and a pinch of salt and pepper. Place some salad over the egg yolk and fish. Drizzle a little more vinaigrette around the plate. Finally grate a small amount of the bottarga over your dishes. Enjoy with 3 of your friends.
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