Sea Bass Chowder Risotto with fresh Clams, Bacon, Leek, Chive, Fried Potatoes & Micro Celery
by Chef Tournant Brandon Duley of the Cast & Plow at The Ritz Carlton in Los Angeles, CA.
Fumet for Risotto Base
INGREDIENTS
- 1 tbsp. whole Butter
- 1 cup chopped Onion
- Small bunch Parsley stems
- 2 lbs. fish bones, no heads, rinsed
- 1 cup dry Sake
- 1 tbsp. Lemon Juice
- 1 tbsp. Yuzu Juice
- 2 quarts Water
- ¼ cup Mushroom trimmings
- 1 tbsp. Garlic, chopped
- 5 sprigs fresh Thyme
- 1 ea. Bay Leaf
- tt. Salt and freshly ground Black Pepper
DIRECTIONS
- Sweat onions and fish bones with butter on med heat for 3 minutes.
- Add all other ingredients, simmer on med heat for 25 min.
- Strain through chinoise.
Risotto
INGREDIENTS
- 3 tbsp. Shallot, minced
- 1 box Arborio Rice
- 1 cup Dry Sake
- Fish fumet
DIRECTIONS
- Sweat shallots on medium heat in a large pot for 1 minute, or until translucent. Add rice and toast on medium, stirring frequently, for about 4-5 minutes, or until fragrant. Deglaze with sake.
- Add fumet 2 oz. at a time on med heat, continuously stirring to ensure creamy texture.
- When rice is al dente, mount 2 tablespoons soft butter, ¼ cup freshly shucked clam meat, ¼ cup warm heavy cream, 1 cup pan seared skin off striped sea bass, season with salt and pepper to taste.
- Garnish with crispy bacon, crispy potato, Fresh Origins micro celery, and minced chive.
Find out more about Brandon Duley at his CHEF’S ROLL PROFILE or check out the full Center Stage recap below.
