Recipe: Broiled Sea Bass with Risotto

PAIRS WITH:

SUNSTONE 2019 SAUVIGNON BLANC

INGREDIENTS

  • 2- 4 oz Seabass filets
  • 3 cloves of fresh garlic
  • Olive oil or grape seed oil
  • 2 carrots (Red or Orange preferably), peeled and chopped
  • Parsnip, peeled and chopped
  • 2-1/2-cups vegie stock or broth (warmed)
  • Fresh basil, finely chopped
  • Salt and Pepper to taste
  • 1 cup Arborio rice (risotto)
  • A splash of Sunstone Chardonnay
  • ¼ to ½ cup grated Asiago cheese

DIRECTIONS

  • Heat oven to 400 degrees. Drizzle oil over carrots and parsnip then bake until softened. Let cool. (or steam until softened)
  • Rub the Seabass with a peeled raw garlic clove, then drizzle olive oil or grapeseed oil over the top. Meanwhile, set aside the Seabass in the refrigerator or at room temp.

To make puree:

  • Puree the Carrots and Parsnip with the fresh basil or basil oil and add veggie stock or broth as needed to get it to a puree.
  • Add salt and pepper to taste.
  • Set aside and reheat if necessary before serving.

To make risotto:

  • Sautee minced garlic, minced onions, and Arborio rice with olive oil; until lightly browned.
  • Add a splash of Sunstone chardonnay, then ladle in remaining warm broth.
  • Cook until al dente or until firm then stir in the Asiago cheese (the heat will melt the cheese).
  • While the risotto cooks, start broiling the Seabass.
  • Once the Seabass is cooked, then plate the dish.
  • Place the Seabass on the risotto then top with the carrot and parsnip puree.
  • Sprinkle some fresh basil on top.

 

Recipe bY: SUNSTONE WINEMAKER BRITTANY RICE