Chef Dean Bouvet, Etoiles Restaurant, Emirates Palace
Ingredients
4 x 180-200g line caught sea bass, boneless
1 litre lobster stock
160g Arborio rice
1 small brown onion, finely diced
3 cloves crushed fresh garlic
3 springs of thyme
100g finely sliced scallions
20g chopped coriander
20g finely chopped chives
50g parmesan cheese (grated)
8 peeled and cleaned
tiger prawn tails, chopped
250ml skimmed fresh milk
Method
- Make the risotto base. Wash the rice to remove starch. Then sweat the onion in olive oil. When translucent, add the crushed garlic cloves and thyme sprigs
- Slowly add the lobster stock in stages, stirring continuously until the rice is ¾ cooked. Set aside and cool as quickly as possible
- Season the fish both sides with sea salt and fresh ground pepper and place in a hot frying pan, skin side down with a little olive oil
- After 2 to 3 minutes place pan in a hot oven 220°C/gas mark 6 leaving the fish skin side down for a further 5-6 minutes
- With ¾ of the remaining lobster stock boil vigorously until 1/8 of its original volume, add the skimmed milk and keep warm
- With the last of the lobster stock, bring to the boil and add the rice after removing the garlic cloves and thyme
- When almost cooked add the chopped herbs, diced tiger prawns, parmesan and scallions. Stir until prawns are cooked
- Sear the fennel and cook in the oven for 3-5 minutes until tender, then serve
This recipe serves four and comes from Chef Dean Bouvet, Etoiles Restaurant, Emirates Palace
