- 550 g 8 medlars
- 320 g Carnaroli or Vialone nano rice
- 300 g sea bass fillet
- 80 g brown sugar
- 80 g fine salt
- dry white wine
- light yogurt
- lime or lemon
- fresh ginger
- sliced almonds
- extra virgin olive oil
To prepare the risotto with medlars and citrus bass, mix salt and sugar with the grated zest of 1 lime, 1 orange and 30 g of ginger, also grated; massage the sea bass fillet with this aromatic mixture; place the fish in a baking dish, cover it completely with all the mixture, sealed with plastic wrap and leave to marinate in the fridge for 8 hours.
Prepare an aromatic oil: add a nice sprig of thyme to 50 g of oil and heat it without boiling; turn off and leave to infuse for about 30 minutes.
Peel and cook the medlars in a saucepan with a drizzle of oil to remove the watery part, so as to obtain a kind of compote; do not add salt. It will take 10-15 minutes. Blend everything in puree, not too fine, and add 1-2 tablespoons of yogurt.
toast rice in a saucepan only with a pinch of salt; after about 2 minutes wet it with a splash of white wine and continue cooking by adding boiling water, until the risotto is cooked in 15-18 minutes. Turn off, stir in a drizzle of oil and a knob of butter. Season with salt, if needed, and season with a pinch of pepper.
Clean up the sea bass fillet from the marinade, cut it into very thin slices and season it with a drizzle of thyme oil.
distributed the risotto on the plates, add the medlar compote, the slices of sea bass and complete with some sliced almonds.
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