Jill MedingerMiso-Marinated Pistachio-crusted Sea Bass Beurre Blanc
Ingredients (Serving Size: 6)
¼ cup of chopped shallots
1 cup of Mirin (Sweet Japanese rice wine)
¾ cup of white miso
½ cup of sake
¼ cup of sugar
6–6-ounce Sea Bass fillets (About 1 inch thick)
1 cup of dry white wine 6 garlic cloves—chopped
1 bay leaf
½ teaspoon of whole black peppercorns
1 cup of whipped cream
6 tablespoons of unsalted butter at room temperature
2 tablespoons of fresh lemon juice
2 tablespoons of eel sauce
1 cup of pistachios—ground fine in a food processor
Preparation
1. Whisk Mirin, white miso, sake, eel sauce, and sugar in a mixing bowl to
combine. Add sea bass. Make sure the marinade covers the fish and refrigerate for 6 hours.
2. Boil white wine, chopped shallots, chopped garlic, bay leaf, and black
peppercorns in a heavy, large sauce pan until reduced to ¾ cup (about 5
minutes).
3. Add whipped cream and boil until reduced to 1 cup (about 7 minutes).
Strain into medium sauce pan, pressing on solids. Place over low heat. Add
unsalted butter—1 tablespoon at a time—whisking until melted before
adding more. Remove from heat. Whisk in fresh lemon juice. Season sauce
to taste with salt and pepper. Cover to keep warm.
4.Preheat oven to 450F. Remove from marinade. Transfer to prepared
oil-rimmed baking sheet. Bake about 10 minutes or internal temperature
of about 155 degrees F.
5. Preheat broiler. Top seabass with pistachio dust. Cover evenly. Broil fish
until well browned on top and opaque in the center—watching closely to
avoid burning (about 2 minutes).
6.Place sun-dried tomato risotto in the middle of the plate. Lay seabass
on top and spoon sauce on the seabass and around the plate.
Sun-dried Tomato Risotta
Ingredients (Serving Size: 6)
1 ounce of sun-dried tomatoes
1 cup of water
2 ½ cups of chicken broth
1 cup of finely chopped onions
1 garlic clove—minced
4 tablespoons of olive oil
1 cup of arborio rice
¼ cup of freshly grated parmesan cheese
1 teaspoon of chopped parsley
Directions
1. In a small sauce pan, simmer the tomatoes in the water for 1 minute
and chop them. In a sauce pan, combine the reserved cooking liquid and
the broth. Bring the liquid to a simmer.
2. In a large sauce pan, cook the onion and the garlic in the oil over moderately low heat. Stir well until they are softened. Add the rice and stir until each grain is coated with oil. Stir in the tomatoes and add 1/2 cup of the simmering liquid until the liquid is absorbed.
Continue to add the liquid 1/2 cup at a time. Stir constantly and let each
portion be absorbed before adding the next unit. Cook until the rice
is tender, but still al dente. (The rice should take about 17 minutes to become al dente).
3. Stir in the parmesan salt and pepper to taste. Top with parsley.
Rick Alabaugh, executive chef at Golden Ocala Golf & Equestrian Club received his formal culinary training at the Greenbrier Hotel in West Virginia. He then owned his own restaurant, the River Bar and Grill, in Culinary Combat. He has made the Best of the Best list as best chef for several years and has also been featured in many magazine and newspaper articles.
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