Sea bass with black risotto

Ingredients for 1 person

For shrimp bisque

Make shrimp bisque:

We ask our fishmonger to leave us 10 heads of shrimp, which we wash well. Finely chop the carrots, leeks and celery and fry with the shrimp heads over medium heat in a saucepan with 1 tbsp. butter. Pour in the brandy, let the alcohol evaporate a little and add the chopped tomato, 4-5 pepper corns and water until all the ingredients are covered. Reduce heat even more and simmer for about 15 minutes. Strain through a sieve so that only liquid remains, put on fire again and combine with the remaining butter.

Execution

Peel carrots, fennel, and courgettes and wash them in cold water. Place them in boiling salted water and cook for about 4 minutes. Transfer them directly to a bowl of cold water and ice to stop boiling and preserve color.
We follow the same procedure for Romanesco and purple cauliflower, just let them simmer for about 8 minutes instead of 4.
Cut the fish fillet in half and remove the thorns with tweezers. Pour some olive oil into a skillet and let it burn over high heat. Place the fish first on the side of the skin until crispy, then turn over and let sit for 2 minutes.
Prepare risotto put 1 tbsp. butter and fry very finely chopped onion over medium heat. Add rice and continue to fry for a while. Quench with white wine and, as soon as it evaporates, add 200 ml of water and simmer until the rice absorbs the liquid. Try to see if it has boiled and add more water if necessary. When it's done, remove the remaining butter, stir until the risotto hardens and add salt.
First, place the black risotto on a plate on top of the fish fillets (one on top of the other) and vegetables, as shown in the photo. At the end, pour our sauce.

Bon appetite!