On 14th August 2015, This was Dinner…
Is there an official sea bass marketing board? If so I think I should be their spokesperson. Or maybe I should be head of the chorizo appreciation society, is there one of those? Maybe a could create one that covers both. This would be the lead recipe.
I saw this on an episode of Sunday Brunch and just had to make it. It most certainly didn’t disappoint.
- Finely chop a couple of shallots
- Prepare some veg stock
- Slice some spring onions
- Cut up some chorizo into cubes
- Get sea bass fillets, butter, small prawns, risotto rice, turmeric*, frozen peas, lemon, oil & seasoning ready
Heat some oil in a pan and cook the shallot until softened.
Add the rice and cook, stirring and ensure all the rice is coated in oil.
Add the (small amount) turmeric and stir well.
Add a ladle of stock and cook until absorbed. Repeat with the stock until the rice is cooked.
In a separate pan, cook the chorizo until crisp. Add to the cooked risotto along with the prawns and peas. Stir through some butter until melted.
Oil and season the fish then add some butter to a pan, I used the chorizo pan. Then cook the fish for a few minutes on the skin side and a minute on the flesh side. Squeeze the lemon over and serve on top of the risotto.
Original recipe here.