As seen in THE WRIGHT WAY TV pilot: Sea bass with Chorizo Risotto, Vanilla Beurre Blanc
INGREDIENTS
  • Cooking Time: 30
  • Servings: 1 per plate
  • Preparation Time: 8
  • Ingredients:
  • 4 Fillets of wild sea bass
  • 2 Vanilla pods
  • 1.5ltr Cream
  • 600 ml White wine
  • 1 Bunch of thyme
  • 12 Bay leaves
  • 1 stick of Spanish chorizo stick
  • 1kg Risotto rice
  • 1 Bunch of Dill
  • 1 Bunch of Chervil
  • 4 Large Scallops
  • 4 Lemons
  • Salt / pepper
  • 500g Parmesan
  • 750g Butter
  • 500g Mascarpone
  • 3 Large Shallots
  • 1 Head of Garlic
DIRECTIONS
  1. Equipment:
  2. 2 Large chef’s pan
  3. 2 Oven Trays
  4. 1 Magic mix blender
  5. 2 Medium saucepan
  6. 1 Small saucepan
  7. Tongs
  8. 1 Temperature probe
  9. 2 Fine sieves
  10. Round plate
  11. Round pastry cutters
  12. Method
  13. Dice the Chorizo into small dices and put to one side, Cook half the shallots in butter and add the risotto rice and cook for 2 minutes; no colour.
  14. Add the wine and reduce, stirring occasionally. Season as cooking. Cook for another 10 minutes, stirring and adding hot water when needed. Once risotto is cooked, finish with parmesan, mascarpone and salt and pepper.
  15. Fry the chorizo of in olive oil and then stir in the chorizo to the risotto.
  16. Add the chopped dill to the risotto.
  17. Prepare sea bass by pin boning and scoring the skin.
  18. Cook the sea bass on the skin side first, in a non-stick pan, until the skin gets crispy and then finish with butter and flip over to finish the cooking process
  19. For Vanilla Beurre Blanc Sauce:
  20. Cook the shallots in the vinegar and wine in a small heavy saucepan, on low heat, until there is only two tablespoons of liquid.
  21. Stir in the double cream, bring to a low boil on higher heat, and reduce once again by half.
  22. On low heat, add the butter, piece by piece, to the reduced wine, whisking continually.
  23. Fully incorporate each piece of butter before continuing.
  24. From time to time, remove pan from heat to prevent the sauce from over-heating (you don't want it to boil, but you want it stay warm).
  25. Add vanilla seeds at end and reduce till thick.
  26. Plating Up:
  27. Place risotto on the left side of the plate in medium size cutter.
  28. Place the scallops next to the risotto, overlapping each other.
  29. Place the sea bass on top of the scallops.
  30. Drizzle the vanilla buerre blanc around the plate, place the foam on top of the sea bass.
RECIPE BACKSTORY
Main course: Sea bass with Chorizo Risotto, Vanilla Beurre Blanc. To help make THE WRIGHT WAY dream come true & be a part of the Crew on this cooking TV show airing nationally this Summer 2013 on TV networks PBS, ION, America One, Legacy TV, Directv and DISH Network, click the link below http://www.indiegogo.com/projects/the-wright-way/x/2839423 If you're outside of America or Canada, try this link to make THE WRIGHT WAY DREAM come true with us http://mobcaster.com/fundraise/chefleewright/season-1 Something you may or may not know already, American TV networks PBS, ION, America One, Legacy TV, Directv and DISH Network give distribution deals to TV shows to air on their networks with the stipulation that the production team for the TV show pays for all the production costs of each episode in the Season. That's the position we're in, THE WRIGHT WAY cooking television show has a green light deal to air its first Season this Summer 2013 on PBS, ION, America One, Legacy TV, Directv and DISH Network. We just have to come up with all the funds to pay for the production of each episode in the upcoming Season 1. Everyone out there that's reading this we need your help, please help us reach our goal and get this cooking TV show funded - please help us make this dream come true. We have heart felt gifts and incentives of splendor for you as our genuine, infinite thank you's for joining us in making this dream come true. It's said in show business that it takes a village to make and complete a production - we need you, come be a part of THE WRIGHT WAY production, it will be the best of times and make amazing memories that will last a lifetime. :) The Wright Way TV Show Intro: The general feel and emotion of the series will be a pleasant, fun and educational cooking show designed to target a culinary audience. The unique selling point and main aim of the show is efficiency in the kitchen. The show will be based around Chef Lee Wright’s ability to help people run their kitchen with greater efficiency, making it less time and energy consuming. Lee’s extensive knowledge and personality will be present throughout the whole series. His ability to cook in the kitchen as a young professional will help both adult and younger viewers to feel comfortable with his original recipes, that have been invented using his culinary passion and experience. To help make THE WRIGHT WAY dream come true & be a part of the Crew on this cooking TV show airing nationally this Summer 2013 on TV networks PBS, ION, America One, Legacy TV, Directv and DISH Network, click the link below http://www.indiegogo.com/projects/the-wright-way/x/2839423 If you're outside of America or Canada, try this link to make THE WRIGHT WAY DREAM come true with us http://mobcaster.com/fundraise/chefleewright/season-1