Ingredients

2 Sea Bass Fillets

25g Butter

½ Lemon

15g Pea Shoots

Risotto

500g Risotto Rice

25g Butter

1 ltr Fish Stock

20g Parsley

1 red Chilli

½ lemon

1 sachet squid ink

2 banana shallots

200ml wine wine

Pinch Salt and Pepper

Wild Garlic and Seaweed Pesto

50g Wild Garlic

50g Wakame Seaweed

50g Spinach

100ml Olive Oil

20g Roasted Pine Nuts

20g Grated Parmesan

Pinch Salt and Pepper

Method

To make the risotto nero;

Finely dice the shallots and add to a heavy bottomed cooking pan with the butter and sweat until transparent. Deglaze the pan with the white wine and reduce by half.

Add the risotto rice and release the starch. Slowly add the fish stock and simmer until the rice is soft to bite.

Finely chop the chilli, parsley and zest one whole lemon.

Add the squid ink, zested lemon, chilli and parsley to the pan and season with salt and pepper to taste.

For the Pesto;

Blanch the wild garlic in hot water for 2-3 minutes.

Roast the pine nuts in the oven at 180C for 3-4 minutes until lightly browned.

Add the garlic, parmesan, seaweed, spinach and pine nuts to a food blender and blend until paste like. Slowly add the olive oil and season with salt and pepper to taste.

Pan fry the Sea bass skin down in a hot pan with 25g of butter for 2-3 minutes. When the skin is golden turn in the pan and squeeze the half lemon in the pan.

Spoon pesto onto your desired dish and add the risotto to your plate and top with the Sea bass. Garnish with a wedge of lemon if desired and finish with Pea shoots.

Bon apetite! Thank you to The Chain Locker for sharing their culinary secrets with us.

The Chain Locker serves a delicious menu throughout the day, including locally sourced seafood, traditional pub food, imaginative daily-changing specials and breakfast options to suit all appetites.