Roasted Bluefish, Fennel-Orzo Rissotto, Petit Lemon Scented Salad

Ingredients

Yield:

Served 2

• Bluefish

  • 1 whole blue fish

• Fish stock

  • 1 carrot
  • 2 fennel bulbs, retain the top
  • 1 onion
  • 2 stalks of celery
  • Fish head & bones

• Risotto

  • 1 cup orzo
  • 2 diced shallots
  • Splash of white wine
  • 1 clove garlic chopped
  • 1/8 cup grated parmesan cheese

• Salad

  • 1/4 preserved lemon
  • 1/2 head picked frisee lettuce
  • 1/2 Myer lemon juice
  • Splash of olive oil
  • Salt & Pepper

Preparation

Difficulty:

medium

Time:

30 Minutes

Total Time:

1 Hour

1. Preparing the bluefish

   • Have your fish monger clean the fish into two fillets.
   • Season your fillets with salt & pepper
   • Shallow fry in good olive oil
   • Cook until crispy only turning once
   • Drain on absorbent paper

2. Preparing the fish stock

   • Place the bones & head in a pot
   • Add chopped celery
   • Add chopped onion
   • Add chopped carrot
   • Add bay leaf
   • Cover with 4 cups of water
   • Simmer for 30 minutes
   • Strain

3. Preparing the risotto

   • Add orzo to the fish stock
   • Cooking it in the fish stock till "al dente"
   • Cool orzo
   • In another sauce pan sauté the shallots, then the garlic without color
   • Deglaze with the white wine & add the reserved orzo
   • Make "risotto" by adding cream & parmesan cheese

4. Preparing the lemon scented salad

   • In a small bowl add chopped preserved lemon, lemon juice & olive oil
   • Add frisee & picked fennel tops, season with salt & pepper.

5. Platting the bluefish

   • Arrange on the plate with the orzo risotto in centre
   • Place blue fish on top
   • Garnish with the fennel salad on top of the fish.