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Crispy Skin Black Bass with Arugula & Spinach Risotto
Caffe Aldo Lamberti
Cherry Hill, NJ
Chef William Fischer, C.E.C.

Yield: 2 dinner portions  

For the Fish:
1 New Jersey black sea bass - 1½ pound
to 2 pounds - gutted, scaled & filleted skin-on
1 Tbsp. vegetable oil
Salt & pepper to taste
Flour for dredging

For the Arugula & Spinach Puree:
½ c. Jersey Fresh arugula leaves, packed
½ c. Jersey Fresh spinach leaves, packed

3 c. boiling water
1 tsp. flake or kosher salt
12 oz. mild-flavored olive oil

For the Arugula & Spinach Risotto:
4 oz. Arborio or other imported Italian rice
1 Tbsp. pearl onions, peeled & chopped
1 Tbsp. olive oil
4 oz. white wine, preferably dry
16 oz. chicken stock or water
Salt & pepper to taste
3 Tbsp. arugula & spinach puree

Video Demo: real player, windows media


For the Fish:
Pat dry the fillets and season with salt and pepper. Dredge in flour and pat off excess. Sauté the fillet skin side down in a 10" or 12" sauté pan over moderate heat until golden brown and crispy (about 4 minutes). Flip over and sauté 30 more seconds to complete cooking. Reserve for plating over the arugula & spinach risotto.

For the Arugula & Spinach Puree:
Blanch arugula and spinach in water for 1½ - 2 minutes, or until tender but still green. Remove and shock in an ice water bath. Squeeze out excess water, add oil and puree in blender for 2 minutes. Strain into a coffee filter to separate puree from the oil. Use puree as a garnish for the rice, or like a pesto with pasta. Use oil as needed for richness of garnish.

For the Arugula & Spinach Risotto:
Sauté rice and pearl onions over a medium heat in oil until heated throughout. Add wine and reduce until almost absorbed completely. Add stock or water in 4 oz. additions and cook until absorbed between each addition. When all 16 oz. of the liquid has been absorbed, add puree last and use at once.

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