Fillet of Sea Bass Fritter of Sweetcorn & Feta Cheese Risotto Rice, Tomato & Chorizo Vierge

Essential  Cuisine

Essential Cuisine

Standard Supplier 3rd August 2011
Essential  Cuisine

Essential Cuisine

Standard Supplier

Fillet of Sea Bass Fritter of Sweetcorn & Feta Cheese Risotto Rice, Tomato & Chorizo Vierge

Recipe given to us by Gary Kilminster from Bournemouth & Poole College.

Ingredients

  • 4 Sea Bass Fillets
  • 500g Sweetcorn
  • 150ml Cream
  • 150g Feta Cheese
  • 1pint Essential Cuisine Fish stock
  • 1 Banana Shallot
  • 25g Unsalted Butter
  • 200g Flour
  • 2 Eggs
  • 100g Parmesan Cheese
  • 100g Breadcrumbs
  • 100g Chorizo
  • 2 Plum Tomatoes
  • 100ml Olive Oil
  • 1 packet Basil
  • 1 packet Chervil
  • 2 Cherry Tomato Confit
  • 500g Spinach

Method

Blanch three quarters of the Sweetcorn in boiling water, drain and puree with warm cream. Pass through a sieve. Set aside.
Bring the fish stock to the boil, add the risotto rice and cook for 6 minutes. Refresh in cold water and set aside.
Mix the rice, remaining Sweetcorn kernels and Sweetcorn puree together, dice the feat cheese and mix into the rice mixture. Season and place on a flat tray in a blast chiller to set.
Prep the fish. Set aside on a food tray.
Cut the chorizo into small cubes, fry in a sauté pan to release the oil. When the oil is released, take off the heat and allow to cool. Blanch, refresh and peel the tomatoes. Cut for concass. Set aside in a bowl. Chop the herbs and mix in with the tomato. Set aside.
Quenelle the rice mixture with two table spoons. Pannè in flour, eggs and parmesan bread crumbs. Place in a fridge to set.
To Serve:
Heat a frying pan with a little oil. Place the fish skin side down and allow to cook the fish to three quarters. Once there, turn over and take off heat allowing the fish to finish off cooking.
Deep fry the risotto fritter until golden all over, drain on a drip tray.
Combine the chorizo, tomato and herbs, season to taste with lemon juice, salt and pepper.
Sauté the spinach in a little butter, season and drain on the drip tray.
Place the spinach in a mould in the centre of a round plate. Lift off the mould and place the fish on top. Place the fritter on top, along with a half piece of confit cherry tomato and chervil. Dress the rim of the plate with the chorizo Vierge

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.