Chilean Seabass Recipe
truffle corn and parmesan risotto, lobster beurre blanc, sautéed baby spinach and smoked tomatoes
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Risotto
In a large saucepan, heat truffle oil over medium heat. Add minced garlic and sauté until fragrant. Stir in Arborio rice and cook for 2 minutes. Gradually add lobster stock, one ladle at a time, stirring frequently until absorbed. After about 15-20 minutes, add corn and parmesan cheese, stirring until creamy. Season with salt and pepper to taste.
- 2
Cook the Chilean Seabass
Season Chilean seabass fillets with salt and black pepper. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the fillets and cook for about 4-5 minutes on each side until golden and cooked through. Remove and keep warm.
- 3
Make the Lobster Beurre Blanc
In a small saucepan, combine the remaining butter and heavy cream over low heat. Stir until melted and well combined. If you have lobster shell remnants, add them for flavor. Season with salt and pepper to taste.
- 4
- 5
Assemble the Dish
On each plate, serve a portion of truffle corn risotto, top with the Chilean seabass, drizzle with lobster beurre blanc, and arrange sautéed spinach and smoked tomatoes on the side.