Barramundi Sea Bass Recipe
Brazilian Sea Bass Filet / Wild Mushroom Risotto / Saffron Beurre Blanc (GF)
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Ingredients
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Barramundi (Brazilian Sea Bass) & finishing
Wild Mushroom Risotto
Saffron Beurre Blanc (GF)
Garnish & optional
Method
Saffron Beurre Blanc (GF)
- 1
Infuse saffron
Place saffron threads in a small heatproof cup and add 1 tablespoon hot water. Let steep for 5–10 minutes to bloom color and aroma.
- 2
Reduce aromatics
In a small saucepan over medium heat, combine 1/2 cup dry white wine, 2 tablespoons white wine vinegar and 1 minced shallot. Bring to a simmer and reduce until about 2 tablespoons of liquid remain (about 6–8 minutes).
- 3
Finish sauce
Add the steeped saffron and its liquid and 2 tablespoons heavy cream to the reduced wine-shallot mixture and warm gently for 30 seconds. Reduce heat to low. Whisk in the cold cubed butter, a few cubes at a time, whisking constantly until each addition is incorporated and the sauce is smooth and slightly thickened. Do not let the sauce boil. Season with 1/2 teaspoon salt and 1/4 teaspoon white pepper. Keep warm in a bain-marie or over the lowest heat, stirring occasionally.
Wild Mushroom Risotto
- 4
- 5
Sauté mushrooms
Heat 1 teaspoon vegetable oil and 2 tablespoons unsalted butter in a large sauté pan over medium-high heat. Add the chopped wild mushrooms in a single layer and let them brown without moving them for 2–3 minutes. Toss and cook until golden and any liquid released has evaporated, about 4–5 minutes. Season lightly with a pinch of salt. Remove mushrooms to a bowl and reserve.
- 6
Cook aromatics & rice
In the same pan, add 1 tablespoon butter and the minced shallot and cook over medium heat until translucent, about 2 minutes. Add 2 cloves minced garlic and cook 30 seconds until fragrant. Add 1.5 cups arborio rice and toast, stirring constantly, for 1–2 minutes until edges look translucent.
- 7
Deglaze
Pour in 1 cup dry white wine and stir until the wine is mostly absorbed by the rice.
- 8
Add stock gradually
Begin adding the simmering stock one ladle (about 1/2 cup) at a time, stirring frequently and allowing most of the liquid to be absorbed before adding the next ladle. Continue this process for about 18–20 minutes, until rice is al dente and has a creamy consistency.
- 9
Finish risotto
When the rice is almost done, fold the reserved sautéed mushrooms back into the risotto. Stir in 1 tablespoon butter and 3 tablespoons grated parmesan until melted and fully incorporated. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Stir in 1 tablespoon chopped parsley. Remove from heat and cover for 1 minute to settle.
Barramundi (Brazilian Sea Bass) & finishing
- 10
Season fillets
Pat the barramundi fillets dry with paper towels. Season both sides and the skin with kosher salt (approximately 1/2 teaspoon per fillet) and a light sprinkle of black pepper.
- 11
Pan-sear fish
Heat a large nonstick or stainless steel skillet over medium-high heat. Add 2 tablespoons olive oil and bring it just to shimmering. Place fillets skin-side down and press gently with a spatula for 15 seconds to keep skin flat. Sear, skin-side down, until skin is crisp and edges are opaque, about 4–5 minutes depending on thickness. Flip carefully and add 2 tablespoons unsalted butter to the pan. Spoon melted butter over the tops as you cook for another 1–2 minutes, until the fish registers 125–130°F (52–54°C) for medium or cooks to desired doneness. Remove fish to a warm plate and squeeze 1 tablespoon lemon juice over fillets.
- 12
Rest and keep warm
Let the fillets rest for 2 minutes while you finish plating. If needed, keep them warm in a low oven (200°F/95°C) for up to 5 minutes; do not overcook.
- 13
Plate
Spoon a generous portion (about 3/4 cup) of wild mushroom risotto onto each warmed plate, top with a barramundi fillet skin-side up for presentation. Spoon 2–3 tablespoons of saffron beurre blanc around and lightly over the fish. Garnish with microgreens or pea shoots, drizzle 1 teaspoon extra virgin olive oil over microgreens, and serve with a lemon wedge.