Book your Christmas party!

Nous respectons votre vie privée.
Nous utilisons des cookies pour améliorer votre expérience de navigation, diffuser des publicités ou des contenus personnalisés et analyser notre trafic. En naviguant notre site, vous consentez à notre utilisation des cookies. Politique de confidentialité


pan seared bass fillet, fine saffron panko breadcrumbs, butter sauce and kalamata olives risotto.

Gluten free, Risotto, Pasta and Rice, White fish

Bass is a very fine and delicate fish. It is here prepared very simply, seared skin side down.


You can use any kind of white fish in this recipe.


Recipe for 4


2 Unit(s)
Bar fillet
0.50 Unit(s)
Lemon zests

Panko breadcrumbs

8 Tbsp
Japanese breadcrumbs (panko)
2 Pinch(es)
Saffron pistil
1 Tbsp

Fish stock

325 Gr
Fish bones and heads
50 Ml
Olive oil
1 Unit(s)
French shallot
100 Ml
White wine
2 Liter(s)
1 Unit(s)
Bouquet garni

Kalamata risotto

1 Unit(s)
French shallot
10 Ml
Olive oil
300 Gr
Arborio rice
100 Ml
White wine
3 Gr
300 Ml
Fish stock
0.50 Cup(s)
Pitted kalamata olives
0.50 Cup(s)
Grated parmesan

Butter sauce

600 Ml
Fish stock
100 Gr
3 Gr
Saffron pistil
  • Butter
  • Salt and pepper
  • Olive oil

Preparation time: 45 min

Preheat your at 0 °F

  • Prep


    Melt the butter, add the saffron, stir well, add the panko and stir until you get a light golden brown color.


    If necessary, scale the fish, remove the guts, rince it and fillet the fish. Count two people for 1 fillet (slice them in an angle).

    Or you can ask your fishmonger to do it for you.

    Fish stock

    Chisel the shallots.

    Make a bouquet garni (with parsley, coriander, bay leaves, celery stalk, green of leeks, peppercorn and carrot) Tie it all together with butcher string.

    Roughly crush the fish bones  and the head. Sweat it all in a pan with a little olive oil. dd the finely chopped shallots and the bouquet garni.

    Deglaze with white wine and cover with water. Bring to a boil and simmer for 20 minutes. Sieve.

  • Bass

    In a hot pan, add olive oil and a knob of butter and lay the fillets skin side down, season the flesh with salt. Baste the fish with the butter.

    Cook for 3 to 4 minutes then remove from the heat. Cook for an extra 2 minutes. Serve.

  • Butter sauce

    Reduce by half the fish stock, removre from the heat, allow to cool for 5 minutes, add the butter in small batches and whisk, finish with the saffron. Adjust seasoning.

  • Kalamata risotto

    In a pan, sweat the shallot in some olive oil. Add the rice, stir for 1 minute and deglaze with white wine. Let the wine bubble away, add the saffron and add the stock one ladle at the time allowing the rice to absorb it in between each ladle. You wanna cook your rice al dente (about 15 to 20 minutes).

    Add the parmesan and the finely chopped kalamata olives.

  • Plating and last touch

    In a shallow plate or a bowl, pour a nice ladle of risotto and place the fish on top of it. Lay some lemon zest on the flesh and cover with the toasted breadcrumbs.

    Drizzle around the butter sauce and finish with coriander sprouts.

Official partners

You can use any kind of white fish in this recipe.

Share this unique and tasty

Private and Corporate Events