Sea Bream with Pea & Lemon Risotto & Lemon Marmalade - Pebble Beach
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Sea Bream with Pea & Lemon Risotto & Lemon Marmalade

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

 

Sea Bream

Ingredients

8 sea bream fillets

knob of butter

1/2 lemon juice

Method

Pan fry the fillets, until skin is crispy, for about 3 to 4 minutes

Finish with butter & lemon juice

Serve with risotto & lemon marmalade

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Pea & Lemon Risotto

Ingredients

250g Arborio rice

2 shallots

2 cloves garlic

1/2 lemon zest & juice

50g parmesan

100ml white wine

1/2l chicken or fish stock

200g peas

 

Method

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.

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Lemon Marmalade (to be made in advance)

Ingredients

4 lemons

1/2 tsp grated ginger

1tsp grated horseradish

150ml water

130g sugar

Method

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.

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