Ladies and Gentlemen,
I give you the perfect dinner party show off dish!
I would also like to introduce Bella Thomas-Ferrand who has kindly donated this recipe. Bella is one of London’s hidden gems. Not yet 30 (not even close to 30 actually); Bella owns her own catering company called Simpkin and Roses, having trained in the hallowed halls of Leith’s School of Professional Cookery. Bella’s cooking is just gorgeous, having her as a friend is fantastic, yet slightly terrifying at the same time, as I know (well I hope) I get to try lots of her cooking, but, when she comes over for dinner, I literally raid every cookery grey-cell in my teeny tiny brain!
Serves 6
3 Sea bass scaled and filleted (or just buy 6 fillets)
1.5 litres homemade chicken stock
A glass of white wine
1.5 kg fresh blanched peas or blanched petit pois
120g unsalted butter
3 shallots
2 tablespoons fresh parsley
2 tablespoons chives
350g risotto rice
200g (approx – add more depending on taste)grated pecorino
unwaxed lemons- zested and juiced
Pea shoots to decorate
1.5 litres homemade chicken stock
A glass of white wine
1.5 kg fresh blanched peas or blanched petit pois
120g unsalted butter
3 shallots
2 tablespoons fresh parsley
2 tablespoons chives
350g risotto rice
200g (approx – add more depending on taste)grated pecorino
unwaxed lemons- zested and juiced
Pea shoots to decorate
- Cut each side of bass into 2 pieces and season the skin side with lemon zest, salt and pepper
- In a saucepan heat a tablespoon of the butter and soften the shallots in it, without colouring for about 15 minutes
- In a separate saucepan heat the chicken stock in preparation for adding to the risotto
- Add the rice to the shallots and fry until the rice becomes opaque
- Next add the glass of white wine and wait until the liquid has been absorbed before ladling in the stock bit by bit stirring in between
- In a separate frying pan heat up a tablespoon of olive oil and place the bass in skin side down
- Fry for a minute or so until the skin becomes crisp and set aside on a baking sheet to finish off in the oven for about 4 – 5 minutes
- Continue with the risotto until it is aldente and then add the peas, pecorino and remaining butter
- Stir in the lemon zest and herbs and lastly the lemon juice – taste and adjust seasoning
- Serve on warmed plates, a couple of spoonfuls of risotto and the sea bass on top with some pea shoots to decorate or more chives.
Very Bored Cook 
I’m about to give this recipe a go but 1.5kg of peas seems like a lot!! Is this right?