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Serves
US | Metric
Ingredients
  • 2 Sea Bream Fillets
  • 140 g Risotto Rice
  • 400 ml Chicken Stock
  • 150 ml Dry White Wine
  • 50 g Grated Parmesan
  • 2 Banana Shallots finely diced
  • 2 Cloves Crushed Garlic
  • 2 Large Courgettes thinly sliced
  • 1 Baby Courgette thinly sliced
  • 1 Large Bunch of Basil
  • 2 Courgette Flowers
  • 25 g Toasted Pine Nuts
  • 250 g Ricotta Cheese
  • 50 g Plain Flower
  • 1 Lemon juiced
  • 1 Egg Yolk
  • 50 ml Sparkling Water
  • 50 ml Basil Oil
Sea Bream on a Courgette & Basil Risotto, Ricotta & Pine Nut Stuffed Courgette Flower with Basil Oil Sea Bream on a Courgette & Basil Risotto, Ricotta & Pine Nut Stuffed Courgette Flower with Basil Oil

Sea Bream on a Courgette & Basil Risotto, Ricotta & Pine Nut Stuffed Courgette Flower with Basil Oil

This dish is a total winner for an impressive date night. Packed with flavour, it both looks and tastes amazing!

Prep 1 hour
Total 1 hour 35 minutes

Risotto;

-Slice the courgettes and place in a steamer for 5 minutes. Remove and blitz in a blender until smooth. Pour into a small saucepan 

-Blitz half of the basil until smooth and add to the same saucepan. Place to one side. 

-Sauté the shallots and garlic in a frying pan with a knob of butter on a medium heat. Add the rice and toast for 2/3 minutes. 

-Add the chicken stock a ladle at a time until allowing the rice to fully absorb the liquid before adding the next one. Repeat with the white wine. 

-Turn down the heat and stir through the purée from earlier and the grated Parmesan. 

-Season with salt and pepper to taste 


Courgette flower;

-Add the ricotta and finely diced courgette to a bowl. Toast the pine nuts until golden brown. Remove from heat and leave to cool. 

-Once cool add to the ricotta with a small handful of chopped basil leaves, squeeze of lemon, salt and pepper to taste. Add to a piping bag with a medium sized nozzle. 

-Remove the stamen from inside the flower head with scissors. Carefully pipe the filling inside each flower head. 

-Mix the flour, yolk and sparkling water to make the batter. Dip the flower in the batter and evenly coat. Allow excess to drain off. 

-Heat 5 cm of vegetable oil in a deep pan until it reaches 180°. Place the courgette flower in and fry for 3 minutes until the batter is golden.


-Sea Bream:- Season the fillets with salt and pepper. Add a large knob of butter to a pan. Place the sea bream skin side down and cook for 3 minutes. Flip an cook for a further 3 minutes and remove from heat immediately.

-Sauté the baby courgettes just before serving and use to decorate the plate. 

-To plate, place a small amount of risotto in the middle of the dish, place the sea bream fillet on top of the risotto and add the courgette flower on top of the fish. Used the sliced baby courgette to decorate the plate and finish with the basil oil.

Sea Bream on a Courgette & Basil Risotto, Ricotta & Pine Nut Stuffed Courgette Flower with Basil Oil Sea Bream on a Courgette & Basil Risotto, Ricotta & Pine Nut Stuffed Courgette Flower with Basil Oil

Sea Bream on a Courgette & Basil Risotto, Ricotta & Pine Nut Stuffed Courgette Flower with Basil Oil

This dish is a total winner for an impressive date night. Packed with flavour, it both looks and tastes amazing!

favorite
print
like
Prep 1 hour
Total 1 hour 35 minutes
Serves
US | Metric
Ingredients
  • 2 Sea Bream Fillets
  • 140 g Risotto Rice
  • 400 ml Chicken Stock
  • 150 ml Dry White Wine
  • 50 g Grated Parmesan
  • 2 Banana Shallots finely diced
  • 2 Cloves Crushed Garlic
  • 2 Large Courgettes thinly sliced
  • 1 Baby Courgette thinly sliced
  • 1 Large Bunch of Basil
  • 2 Courgette Flowers
  • 25 g Toasted Pine Nuts
  • 250 g Ricotta Cheese
  • 50 g Plain Flower
  • 1 Lemon juiced
  • 1 Egg Yolk
  • 50 ml Sparkling Water
  • 50 ml Basil Oil

Risotto;

-Slice the courgettes and place in a steamer for 5 minutes. Remove and blitz in a blender until smooth. Pour into a small saucepan 

-Blitz half of the basil until smooth and add to the same saucepan. Place to one side. 

-Sauté the shallots and garlic in a frying pan with a knob of butter on a medium heat. Add the rice and toast for 2/3 minutes. 

-Add the chicken stock a ladle at a time until allowing the rice to fully absorb the liquid before adding the next one. Repeat with the white wine. 

-Turn down the heat and stir through the purée from earlier and the grated Parmesan. 

-Season with salt and pepper to taste 


Courgette flower;

-Add the ricotta and finely diced courgette to a bowl. Toast the pine nuts until golden brown. Remove from heat and leave to cool. 

-Once cool add to the ricotta with a small handful of chopped basil leaves, squeeze of lemon, salt and pepper to taste. Add to a piping bag with a medium sized nozzle. 

-Remove the stamen from inside the flower head with scissors. Carefully pipe the filling inside each flower head. 

-Mix the flour, yolk and sparkling water to make the batter. Dip the flower in the batter and evenly coat. Allow excess to drain off. 

-Heat 5 cm of vegetable oil in a deep pan until it reaches 180°. Place the courgette flower in and fry for 3 minutes until the batter is golden.


-Sea Bream:- Season the fillets with salt and pepper. Add a large knob of butter to a pan. Place the sea bream skin side down and cook for 3 minutes. Flip an cook for a further 3 minutes and remove from heat immediately.

-Sauté the baby courgettes just before serving and use to decorate the plate. 

-To plate, place a small amount of risotto in the middle of the dish, place the sea bream fillet on top of the risotto and add the courgette flower on top of the fish. Used the sliced baby courgette to decorate the plate and finish with the basil oil.