Striped Bass With Carrot Risotto & Roasted Vegetables

Striped Bass With Carrot Risotto

Striped Bass

Ingredients

  • 4 6-Ounce Striped Bass Filets
  • 2 Tablespoons Vegetable Oil
  • 1/2 Cup Gremolata

Method

  • Pre-heat your oven to 400°
  • Pat the fish dry with paper towels then season on both sides with salt and pepper
  • Heat a large sauté pan over medium-high heat
  • Add the vegetable oil and when it begins to shimmer gently lay in the fish
  • Cook for 2 minutes then gently flip them over
  • Cook for 2 more minutes
  • Remove them from the pan and place on a sheet tray lined with parchment paper
  • Spread 1/4 of the gremolata over each filet
  • Finish cooking in the oven for 7 minutes

Gremolata

Ingredients

  • 1/2 Cupped Chopped Italian Parsley
  • Zest of 2 Meyer Lemons or Zest of 1 Lemon and 1 Orange
  • 1 Tablespoon Minced Garlic
  • 1 Teaspoon Calabrian Chili Paste or Sambal
  • 2 Tablespoons Extra Virgin Olive Oil

Method

Mix all the ingredients together and store in the refrigerator in an air-tight container.

Carrot Risotto

Ingredients

  • 1/2 Cup Diced, White or Yellow Onion
  • 1 Cup Arborio Rice
  • 4 Cups Vegetable or Chicken Stock Heated To A Simmer
  • 1 Cup Carrot Puree
  • 1/2 Cup Mascarpone Cheese
  • 1/2 Cup Chopped, Fresh Herbs - Parsley, Tarragon, Chives, Etc.
  • 1 Tablespoon Lemon Juice

Method

  • In a medium-sized pot over medium heat sauté the onion in a little olive oil
  • Cook until softened then add the rice and cook for 1 minute to toast
  • Add the stock a 1/2 cup at a time while stirring constantly, adding more as it is absorbed
  • When the rice is 3/4 cooked you can spread it on a sheet pan a cool for later or continue adding stock until al dente
  • Add the carrot puree, mascarpone, herbs and lemon juice
  • Stir until combined then season to taste with salt and pepper

Carrot Puree

Ingredients

  • 2 Tablespoons Extra Virgin Olive Oil
  • 1/2 Cup Minced Shallots
  • 2 Tablespoons Minced Garlic
  • 2 Tablespoons Minced Ginger
  • 1 teaspoon Madras Curry Powder
  • 1 Cup White Wine
  • 3 Cups Vegetable Stock or Water
  • 2 Pounds Carrots - Peeled and Diced
  • 2 Tablespoons White Verjus

Method

  • In a large sauce pan on medium heat, sauté the shallots, garlic, ginger and curry in the olive oil for 3 minutes
  • Deglaze with the white wine and reduce by half then add the stock or water
  • Add the carrots and simmer for 30 minutes
  • Add the verjus and puree in a blender until very smooth then adjust seasoning with salt and pepper

Roasted Carrots and Asparagus

Ingredients

  • 2 Bunches Jumbo Asparagus - Peeled and Ends Cut Off So They're Even
  • 16 Baby Carrots - Peeled

Method

  • Toss the vegetables in olive oil, salt and pepper
  • Layer on a sheet pan and broil for 8-10 minutes until cooked through