Sea Perch on a Bed of Risotto with a Morel Sauce
Indulge in an elegant culinary creation with this recipe for **Sea Perch on a Bed of Risotto with Morel Sauce**, a dish that blends the richness of creamy risotto with the earthy allure of morel mushrooms. Tender, golden-seared sea perch fillets crown a velvety arborio rice base, infused with Parmesan and a hint of white wine for a depth of flavor. The standout feature is the luxurious morel sauce, made from rehydrated morel mushrooms and their earthy broth, finished with heavy cream for a silky texture. Perfectly balanced with bright notes of lemon and a crispy skin on the sea perch, this recipe is ideal for dinner parties or an upscale weeknight meal. With thoughtful cooking techniques and gourmet ingredients, this dish transforms your kitchen into a fine-dining experience.
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Ingredients
- 4 fillets (approximately 6 oz each) sea perch fillets
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 cup arborio rice
- 4 cups chicken stock
- 0.5 cup dry white wine
- 1 medium yellow onion, finely chopped
- 0.5 cup parmesan cheese, grated
- 1 ounce morel mushrooms, dried
- 1 cup heavy cream
- 2 cloves garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper, freshly ground
- 4 pieces lemon wedges
Directions
Step 1
Rehydrate the dried morel mushrooms by soaking them in 1 cup of hot water for about 15 minutes. Once softened, remove the mushrooms, chop them finely, and reserve the soaking liquid after straining to remove any sediment.
Step 2
In a medium saucepan, heat the chicken stock and keep it warm over low heat.
Step 3
In a large skillet or saucepan, heat 2 tablespoons of butter over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent.
Step 4
Stir in the arborio rice and toast for 2 minutes, ensuring every grain is coated in butter.
Step 5
Deglaze the pan with the dry white wine, stirring until the liquid is almost fully absorbed.
Step 6
Begin adding the warm chicken stock, one ladleful at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and tender, about 20-25 minutes.
Step 7
Stir in the grated parmesan cheese and 1 tablespoon of butter. Adjust seasoning with salt and pepper to taste. Keep warm.
Step 8
For the morel sauce, heat 1 tablespoon of butter in a small saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the chopped morel mushrooms and cook for another 2 minutes.
Step 9
Pour in the reserved mushroom soaking liquid and simmer until reduced by half. Stir in the heavy cream and simmer for 3-4 minutes until slightly thickened. Season with salt and pepper to taste. Set aside.
Step 10
Pat the sea perch fillets dry with paper towels. Season both sides with kosher salt and freshly ground black pepper.
Step 11
Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Place the sea perch fillets skin-side down and cook for 3-4 minutes until the skin is crispy. Flip the fillets and cook for another 2-3 minutes until cooked through.
Step 12
To plate, spoon a generous portion of risotto onto each plate. Place a sea perch fillet on top of the risotto, then drizzle with the morel sauce. Garnish with freshly chopped parsley and serve with a lemon wedge on the side.
Nutrition Facts
| Serving size | (2969.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3134.5 |
| Total Fat 197.4g | 0% |
| Saturated Fat 92.0g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 829.4mg | 0% |
| Sodium 2293.4mg | 0% |
| Total Carbohydrate 93.2g | 0% |
| Dietary Fiber 10.3g | 0% |
| Total Sugars 11.3g | |
| Protein 213.2g | 0% |
| Vitamin D 1746.3IU | 0% |
| Calcium 725.9mg | 0% |
| Iron 32.4mg | 0% |
| Potassium 3267.9mg | 0% |
Source of Calories