Grilled bass, stuffed zucchini and red pepper cream
After the salmon tartare as appetizer, the vegetables tart as entrée, here is the main course we made for my mom's birthday. Once again the challenge was to cook fish and vegetables AND with minimum of fat... but also tasty because if not, where is the fun?! Here is the recipe:
– Bass fillets – Round zucchinis – Risotto rice – Chorizo – Red peppers – Onions – Olive oil – Fish broth – Espelette pepper – Garlic
– Grill the bass fillets with some salt and olive oil only on skin side, then put in the oven at 350°F. Adapt the time according to the size of your fillets. – In a pan, stir fry the onions, add the rice, when the rice is translucent, deglaze with white wine. When the wine is almost fully evaporated, add the fish broth and stir over a high heat. Add the chopped chorizo. – Repeat several times: add the fish broth and stir until the rice is al dente. Reserve. – Stuff the zucchinis with the risotto. – Put in the oven at 350°F with some broth at the bottom of the pan.
– For the fish broth: use the fish carcass, simmer with aromatic herbs, salt, pepper, garlic, onions, carrots or use a dehydrated broth.
– For the red pepper cream: peel the peppers, mix them with a little bit of sherry vinegar and crushed ice, olive oil, salt, pepper, Espelette pepper and garlic. Taste et season again if needed.