Cooks in: 1h
+ 8h
Levels: Medium
Serves: 4
List of Ingredients
- 8 of loquats
- 1 1/2 CUPS of carnaroli or vialone nano rice
- 3/4 LB. of sea bass fillets
- 1/3 CUP of cane sugar
- 1/3 CUP of salt
- dry white wine
- low-fat yogurt
- 1 of lemon or lime
- 1 of orange
- thyme
- pepper
- unsalted butter
- 1 OZ. of fresh ginger, grated
- sliced almonds
- extra-virgin olive oil
Method
1
Grate zest from the lime and the orange and mix with salt, sugar, and ginger. Rub the sea bass fillets with the mixture and arrange in a baking dish, cover completely with the remaining marinade, seal with plastic wrap, and marinate in the refrigerator for 8 hours.
2
Prepare an aromatic oil: In a saucepan, add a sprig of thyme and 1⁄3 cup oil. Heat without boiling. Remove from heat and let infuse for around 30 minutes.
3
Clean the loquats and cook them in a saucepan over low heat with a drizzle of oil for 10-15 minutes to remove the watery part resulting in a kind of compote. Do not add salt. Coarsely purée the mixture and add 1-2 Tbsp. yogurt.
4
Toast the rice in a saucepan with a pinch of salt. After 2 minutes, add a splash of white wine and continue cooking, adding boiling water in ¼ cup increments until the risotto is cooked (15-18 minutes). Remove from the heat, stir in a drizzle of oil, and 1 Tbsp. butter. Season with salt and ground pepper if needed.
5
Remove the sea bass from the marinade and eliminate any excess liquid. Cut into thin slices and drizzle with the thyme oil. Distribute the risotto on the plates, add the loquat compote and sea bass slices, and garnish with sliced almonds.