Festival Recipe
Crispy Sea Bass on Leak and Chestnut Risotto with Leak and Spinach Purée and Brown Butter Hazelnut Crumb
Recipe by Daniel Lambert
- Serves2
Ingredients
Leek & Chestnut Risotto
- 200 g Arborio rice
- 1 leek (white + light green only), finely sliced
- 1 shallot, finely diced
- 1 clove garlic, minced
- 100 ml dry white wine
- 700 ml hot vegetable or light chicken stock
- 60 g cooked chestnuts, finely chopped
- 40 g butter
- 30 g grated Parmesan
- Salt, lemon juice, olive oil
Leek & Spinach Purée
- 1 leek, thinly sliced
- 1 tbsp butter
- 100 ml light cream or milk
- 100 ml vegetable stock
- 100 g frozen spinach
- Salt, pinch of nutmeg
Crispy Sea Bass Fillet
- 2 sea bass fillets, skin on
- Salt
- Olive oil
- Knob of butter
- Lemon zest
Brown-Butter Hazelnut Crumb
- 2 tbsp butter
- 2 tbsp panko breadcrumbs
- 2 tbsp chopped hazelnuts
- Pinch salt, thyme
Method
- Leek & Chestnut Risotto: Sweat leek and shallot in butter and oil — soft and sweet, no colour.
- Leek & Chestnut Risotto: Add garlic, then rice; toast slightly until translucent.
- Leek & Chestnut Risotto: Deglaze with wine, reduce by half.
- Leek & Chestnut Risotto: Add stock ladle by ladle, stirring constantly.
- Leek & Chestnut Risotto: Fold in chestnuts halfway through.
- Leek & Chestnut Risotto: When al dente, remove from heat; stir in butter, Parmesan, and lemon.
- Leek & Chestnut Risotto: Season to taste.
- Leek & Spinach Purée: Sweat leeks in butter until tender.
- Leek & Spinach Purée: Add stock and cream; simmer 2 minutes.
- Leek & Spinach Purée: Add spinach, heat through.
- Leek & Spinach Purée: Blend smooth; season.
- Leek & Spinach Purée: Chill quickly to lock in green colour.
- Crispy Sea Bass Fillet: Score skin lightly; season.
- Crispy Sea Bass Fillet: Heat oil; place fish skin-side down, press gently.
- Crispy Sea Bass Fillet: Cook ~80% on skin, flip briefly.
- Crispy Sea Bass Fillet: Finish with butter and lemon zest.
- Brown-Butter Hazelnut Crumb: Brown butter.
- Brown-Butter Hazelnut Crumb: Toast panko and hazelnuts until golden.
- Brown-Butter Hazelnut Crumb: Add salt and thyme; cool.
- Final Assembly: Reheat risotto gently; fold in leek–spinach purée.
- Final Assembly: Spoon risotto onto plate.
- Final Assembly: Lay sea bass on top, skin side up.
- Final Assembly: Sprinkle crumb over one edge.
- Final Assembly: Finish with olive oil drizzle and micro herbs. Notes The full dish takes roughly an hour to prep and cook if each component is prepared efficiently. Breaking it down into separate recipes makes it easier to demo, and it also allows me to highlight technique and storytelling for each element.
