From the luxorious San Diego, California hotel, The Ivy, Executive Chef Gordon Damon shares his recipe for a crisp Sea Bass, moist, tender and mild, served over a savory mushroom risotto. With a bit of planning, this becomes a super easy dish to create and serve to the oohs and ahhs of your guests. Start your meal with a crisp, peppery, arugula and blue cheese crumble salad and serve a crisp white wine. My favorite for a dish that is savory, yet light, Conundrum!
Mangiare Bene! Eat Well!
Donne Tempo Magazine
Sea bass with mushroom risotto (serves 4)
2 shallots, finely diced
12 ounces Arborio rice
1 cup white wine
1 liter (1 quart) chicken stock
1 cup heavy cream
1/4 liter (1 cup) shellfish stock
4 5-ounce portions sea bass
4 ounces butter
4 ounces hedgehog mushrooms, diced
4 ounces chanterelle mushrooms, diced
4 ounces button mushrooms, diced
1 clove garlic, finely diced
Salt and pepper, to taste
2 ounces butter
2 ounces grated parmesan
1/4 bunch chopped parsley
Cook half the shallots in butter, add the rice and cook for 2 minutes, no color. Add the wine and reduce stirring occasionally. Add hot chicken stock just to cover and cook for another 20 minutes stirring and adding stock when needed.
Add the cream to the shellfish stock and reduce by 1/4.
Cook the sea bass on the skin side first in a nonstick pan until the skin gets crispy and then finish in the oven for 4-5 minutes.
Saute the mushrooms in butter with the remaining shallots, garlic and season with salt and pepper.
Finish risotto by adding 2 ounces butter off the hear and stirring vigorously, then add the parmesan cheese.
Add the mushrooms and chopped parsley to the risotto and place in serving bowls. Place the sea bass on top and foam (use hand or immersion blender) the shellfish sauce and drizzle around carefully. Garnish the fish with picked chopped parsley.
Executive Chef Damon Gordon
Quarter Kitchen Restaurant
The Ivy Hotel, San Diego
Culinary and destination travel writer Linda Mensinga wrote The Ivy Hotel - Sizzling in San Diego and collected this recipe from Chef Gordon Damon. Photo by Linda Mensinga