Chilean Sea Bass Recipe
King Oyster Mushroom | Caramelized Leek Risotto | Shaved Asparagus | Beurre Blanc
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Risotto
In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add chopped leeks and sauté until they are soft and caramelized, about 10 minutes. Add sliced King Oyster mushrooms and cook for another 5 minutes. Stir in Arborio rice and cook for 1-2 minutes until the rice is slightly translucent.
- 2
Cook the Risotto
Gradually add the vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. This should take about 20-25 minutes until the rice is creamy and al dente. Stir in salt, black pepper, and chopped parsley. Remove from heat.
- 3
Prepare the Chilean Sea Bass
Season the Chilean sea bass fillets with salt and pepper. In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Cook the fillets for about 4-5 minutes on each side until golden brown and cooked through. Remove from heat.
- 4
Make the Beurre Blanc
In a small saucepan, combine the dry white wine and 1/4 cup of butter. Simmer over medium heat until reduced by half. Reduce heat to low and whisk in the remaining butter, piece by piece, until the sauce is smooth. Season with salt and pepper to taste.
- 5
Plate the Dish
On each plate, serve a generous scoop of the caramelized leek risotto. Top with the Chilean sea bass fillet and garnish with shaved asparagus. Drizzle the beurre blanc sauce over the fish and risotto before serving.