Column Antonis Foskolos
Seabass Risotto
Credit Photo Antonis Foskolos
Antonis Foskolos is back this week with a new recipe of seabass risotto. Enjoy.
Recipe For 2 Servings
Ingredients:
For the spearmint oil:
1 bunch of spearmint
150ml olive oil
For the risotto:
800gr seabass fillets
180gr carnaroli or arborio rice
450ml water
100ml vegetable stock
50ml lemon juice
80gr salted butter
80gr grated parmesan cheese
1 medium onion finely chopped
6 asparagus
2 baby carrots
2 Tbsp extra virgin olive oil
Salt and pepper
Instructions:
For the spearmint oil:
Blanch the spearmint in boiling water for 20 seconds. Then drain and place it on a paper towel for a couple of minutes to absorb the excess water. Place it in a blender with the olive oil and blend it for 1 minute. Then use a sieve to strain it in a bowl and set aside.
For the risotto:
In boiling water, boil the asparagus and carrots for 5 minutes. Strain, add salt and set aside.
Place a small saucepan on medium heat. Add the olive oil and toast the onion and rice for 3-4 minutes. Add the lemon juice and vegetable stock, and simmer stirring constantly, until the liquids have been completely reduced and the pan is nearly dry.
Slowly add the water in increments, stirring in between. Begin incrementally adding the water one ladle at a time, stirring regularly between additions. Wait until the liquid has been almost completely absorbed by the rice before adding the next ladle. Before all the liquid is absorbed add salt and pepper and when the rice is almost dry, add in the butter and parmesan cheese. Serve in a deep dish.
Sprinkle the seabass fillets with salt and heat a big non-sticky pan over high heat. Add a little bit of olive oil and place fish fillets, skin sides down in pan. Cook for 2-3 minutes and then gently flip fillets and cook for another couple of minutes. When cooked as needed the fish will release itself from the pan, allowing you to flip the fillets without sticking.
Place the seabass fillets on the risotto. Add the vegetables and pour 2 Tbsp of spearmint oil over the risotto. Decorate with fresh spearmint leaves.
Enjoy with a glass of cool white wine!!!
Antonis Foskolos
About the chef:
Antonis Foskolos was born and raised in Thessaloniki, Greece and is a graduate of La Chef Levi. After working and training at 5-star hotels for 3 years, and motivated by his passion for the culinary arts, he decided to move to Athens, a leading European metropolis in gastronomy. He can currently be found doing what he loves at Emelisse Nature Resort located in Fiscardo, Kefalonia where he is the Executive Chef and on YouTube @antonisfoskolos where he is providing instructional videos for some of his favourite recipes.
