- 4 fillets of seabass 140g each
- 150g white crab meat
- 100g brown crab meat
- 50g risotto rice
- 200ml fish stock
- 2 courgettes
- 1 courgette flower
- 1 bunch of chives
- 20 ml Kikkoman soy sauce
- 50 ml white wine
Roasted Sea bass with a crab , courgette and Kikkoman soy risotto
Roasted Sea bass with a crab , courgette and Kikkoman soy risotto
Chefs often regard crab meat as a two-in-one ingredient. While white meat contains a light and sweet flavour the brown meat is often richer in taste meaning it can be used as a mix and on its own due to its unique flavour. Why not give the following Roasted Sea bass with a crab recipe with courgette and Kikkoman soy risotto recipe a try in your kitchen?
Ingredients
Method
To make the risotto, cook the rice in the fish stock and white wine, finish with the Kikkoman soy sauce, add the brown crab meat and chopped chives. Finely dice the courgette and mix through last moment as this cooks very quickly. Cook the seabass and allow the skin too go crispy. Place the risotto in the bowl and top with a the seabass, season the white crab and place on top of the bass, garnish with the courgette flower and serve.
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