Crayfish risotto with pan-fried sea bass
What's not to love about crispy sea bass, buttery crayfish and an oozy lemony risotto? This Italian classic contains just a handful of ingredients but it's super indulgent and good for you, too. My foolproof method is guaranteed to impress your dinner guests.
Ingredients
-
1 tbsp
olive oil
-
2
baby shallots, finely chopped
-
1/2
lemon, juice and zest
-
200g
arborio risotto
-
800ml
fish stock, made up with 2 fish or 1 yeast-free stock cube(s)
-
2
sea bass fillets, skin on
-
180g
crayfish tails
-
60g
frozen garden peas
-
Small handful of fresh parsley, finely chopped
-
Truffle oil, to drizzle (optional)
Directions
Share
-
Heat half the olive oil in a frying pan and sauté the shallots over a gentle heat for 5 minutes until soft and translucent but not coloured. Stir in the lemon zest and arborio risotto rice and cook for 1 minute more to toast the grains.
-
Add a ladleful of the stock and cook over a low-to-medium heat, stirring often, until nearly all the stock has been absorbed.
-
Keep adding the stock gradually and continue to simmer and stir. By the time the final 100ml of stock has been added, the risotto should be almost cooked – this should take about 15 to 20 minutes. If the grains are still undercooked, add a splash of hot water and continue to cook, stirring often.
-
To prepare the sea bass fillets, blot the skin and flesh dry with kitchen paper and cut 5 or 6 slits in the skin. Season generously and heat the remaining olive oil in a large non-stick frying pan over a medium-high heat.
-
Pan-fry the sea bass fillets, skin-side down, for 5 minutes but don’t be tempted to move the fish. Once the skin crisps, you can flip it over easily without it sticking to the pan.
-
After 5 minutes, turn the heat down and flip the fish over. Cook for 30 seconds, then remove from the heat and keep warm.
-
Stir the crayfish tails into the risotto with the peas and fresh parsley, then season with salt, pepper and lemon juice to taste. Continue to cook for 3 minutes or until the peas and crayfish are piping hot.
-
Leave the crayfish risotto to sit for two minutes, then top with one sea bass fillet each. Drizzle over some truffle oil, if desired, and garnish with lemon slices before serving.
Recipe Reviews
There are no reviews for this recipe yet, use a form below to write your review
