sea bass maison

Recipe by Executive Chef Robert Lee, Arnold Palmer's Bay Hill Golf Club and Lodge, Orlando, Florida. ​Image by Diana DeLucia.

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Serves 2

Ingredients

Sea Bass

• 4 7 oz. Sea Bass Fillets
• 3 cups Seasoned Flour
• 2 oz. Clarified Butter
• 4 Lobster Claws
• 3 cups Risotto Parmesan
• 1 lb. Assorted Baby Vegetables

Tarragon Buerre Blanc

• 3 cups Pinot Grigio Wine
• 3 Tbs. Shallots (chopped)
• 8 sprigs Tarragon
• 1 tsp. Black Peppercorns
• 6 oz. Butter (cubed)

Risotto

• 2 oz. Olive Oil
• 2 cups Aborio Rice
• 1 oz. Shallots (finely diced)
• 40 oz. Chicken Broth
• 6 oz. Heavy Cream
• 1 oz. Grated Parmesan
• 3 oz. Whole Butter

Preparation

Sea Bass

Prepare the sea bass by dredging in the seasoned flour and pan searing in a sauté pan in 2 oz. of clarified butter until light brown. Turn and cook for 30 seconds. 

Add the lobster claws to the pan and finish in a 375°F oven until the desired temperature.

Tarragon Buerre Blanc

Combine the wine, shallots, half of the tarragon sprigs and pepper in a small pot and simmer until reduced to approximately 1 cup.

Pour the liquid through a fine strainer and into a saucepan. Whisk in the butter one cube at a time until well incorporated.

Clean the stems off the remaining tarragon and chop. Add to the sauce 
and set aside.

Risotto

In a saucepan, heat olive oil then add Arborio rice and sauté for 1 minute. 

Add diced shallots and sauté for 30 seconds. 

Deglaze pan with 8 oz. chicken broth. Stir continuously adding more broth as needed until rice is soft but firm. 

Add heavy cream and reduce by half. Remove from heat. 

Add the parmesan cheese then fold in butter.


Assembly

Arrange sea bass, lobster claws and risotto on a plate as shown in the picture. 

Spoon 1½ oz. of tarragon buerre blanc sauce over the sea bass and serve.

Wine Match

2012 Goldeneye Pinot Noir, Alexander Valley.

Arnold Palmer's Bay Hill Club and Lodge, Orlando, Florida, USA. Image courtesy of Bay Hill.