Preview

Steamed striped bass roll with risotto verde, green beans, peas and asparagus

Mains, Fish, Seafood & Shellfish

Risotto seasoned with arugula pesto and garnished with green vegetables served with sea bass fillets rolled and steamed.

Ingredients

Recipe for 4 persons

For the steamed striped bass roll

4 Unit(s)
Bar fillet
4 Pinch(es)
Espelette pepper

For the arugula pesto

30 Gr
Pine nuts
30 Gr
Parmigiano reggiano
1 Clove(s)
Garlic
75 Gr
Arugula salad
75 Gr
Olive oil

For the risotto verde

200 Gr
Arborio rice
100 Gr
Olive oil
1 Unit(s)
Onion
100 Ml
White wine
600 Ml
Fish stock
1 Bunch(es)
Green asparagus
100 Gr
Green beans
100 Gr
Frozen sweet peas
  • Salt and pepper

Preparation time: 45 min

  • General preparation
    Chop the onions finely. Cut the asparagus and green beans into small pieces. Cut butter into cubes and set aside in the fridge. Keep a few arugula leaves aside for garnishing.
  • Arugula pesto preparation
    Using a food processor, mix the arugula with pine nuts, the garlic and parmesan. Add olive oil and mix until smooth.
  • Risotto verde preparation
    Cook the greens in boiling salted water for 3 to 4 min. Plunge immediately in an ice water bath. In a small pot, drizzle some olive oil and sweat the onions. Add rice and cook it until it gets transparent, then add the white wine. Add the fish stock (or water) gradually with the ladle after each absorption. After 15-20 minutes of cooking, when the rice is al dente, stir in green vegetables, pesto, salt and pepper and finish with butter.
  • Striped bass roulade preparation
    Season the fish with salt and Espelette pepper, then roll it and keep it in place with a bamboo spike.Bring some water to boil in a saucepan, place a bamboo basket on top and arrange the fish fillets in it. Cover, and lower the heat to minimum and steam the fish 6-7 minutes.
  • To serve
    In a shallow dish, serve a bed of risotto verde, then the bar fillet, and finish with a few arugula leaves. Serve immediately.
You can steam your green vegetable instead of boiling them in order to preserve all their nutrients.

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