My Wild Dunes Blog

Chilean Sea Bass Poached in Raspberry Infused Oil over Pistachio Risotto, alongside Vanilla-Browned Butter Baby Zucchini and topped with Chocolate-Chili Pepper Foam & Raspberry ‘Powder’

Sea Bass in Raspberry Poaching Oil

Ingredients:
6 oz. Sea Bass
3 pt. Fresh Raspberries
1 gal. Blended Oil or Canola Oil
Hawaiian Sea Salt

Method of Preparation:
Heat oil over low heat.
Wrap raspberries in cheesecloth, place in oil and steep for 20 minutes or until flavor is met.
Place sea bass in poaching oil over low heat; cook through 7-8 minutes.
Finish with raspberry powder and Hawaiian sea salt.

Pistachio Risotto

Ingredients:
1.5 qt. Arborio Rice
3 large Shallots, minced
2 cups White Wine
3 qt. Chicken Stock
Pistachios, lightly crushed (enough for crunch)
Black Pepper
Butter
Salt to taste

Method of Preparation:
Heat butter over medium heat, add shallots and season with S&P; sweat until translucent.
Add rice and coat with butter stirring until fragrant.
Stir in wine until reduced and alcohol is evaporated.
Add chicken stock 2-3 cups at a time, stirring often to avoid sticking and release starches.
Add black pepper.
Cook until al dente.
When ready to plate, heat rice with pistachios and broth; add 1-2 tbsp. of butter (for creaminess) and salt to taste.

Vanilla Browned Butter Baby Zucchini

Ingredients:
Baby Zucchini, cut lengthwise
1 lb. Butter
1 Vanilla Bean, split lengthwise and seeds removed
Salt
White Pepper

Method of Preparation:
Heat butter with vanilla pod and seeds over medium-low heat, cook until browned and fragrant.
Place Zucchini with butter and heat on low heat until cooked through.
Remove from butter, toss with salt and pepper.

Chocolate-Chili Pepper Foam

Ingredients:
Raspberry Powder
3 pt Raspberry
Dehydrator

Method of Preparation:
Reference instructions from dehydrator.
Remove raspberries and grind with spice grinder.