Fresh from our Kitchen into yours, Pebble Beach’s Head Chef, Martin Pester was delighted to share & demonstrate our unique flair with Sea Bream to our cookery demonstration guests on Saturday 6th May, and now we’re sharing it with you too.
We’re taking a break for the summer, but our Cookery Demonstrations will return to Petit Pebbles in the Autumn.
Sea Bream with Pea & Lemon Risotto & Lemon Marmalade
8 sea bream fillets
knob of butter
1/2 lemon juice
Pan fry the fillets, until skin is crispy, for about 3 to 4 minutes
Finish with butter & lemon juice
Serve with risotto & lemon marmalade
Pea & Lemon Risotto
250g Arborio rice
2 cloves garlic
1/2 lemon zest & juice
100ml white wine
1/2l chicken or fish stock
Dice shallots & garlic & sweat in olive oil until soft, but no colour
Add Arborio rice, mix well
Add white wine & reduce by approximately three quarters
Add some of the stock, cooking on a medium heat, stirring often
Continue to add stock as the liquid reduces, until the rice is cooked, about 8-12 minutes
Meanwhile to make the pea puree, blanche the peas in boiling water until soft, then blend with cream until a puree consistency
Finally add your pea puree, lemon zest & juice, parmesan & butter to the risotto & season to taste.
Lemon Marmalade (to be made in advance)
1/2 tsp grated ginger
1tsp grated horseradish
Slice the lemons thickly and remove all seeds
Salt the lemons for 8 hours with 1tbsp Malden Sea SaltBlitz lemon in food processor, combine all ingredients in a pan and reduce until thick.