Seabass Over Pancetta and Spinach Risotto

Amt    Ingredient

6 ozs.    Chilean seabass
2 ozs.    pancetta
4 ozs.    baby spinach
4 ozs.    risotto
2 ozs.    onion
3 ozs.    white wine
8 ozs.    chicken stock
3 ozs.    crab meat
2 ozs.    butter
1 oz.    capers

Procedure:

• Pan-sear skin side of seabass three-quarters of the way through and reserve for later.
• Risotto-sweat onions in a little butter; cook till translucent.
• Add risotto, toasting slightly in butter and onion; add white wine.
• Add chicken stock a little at a time until risotto is al dente.

To finish dish:

• Place bass in 350º oven for approx. 8-10 minutes.
• Re-heat risotto with chicken stock, adding rendered pancetta and spinach.
• Heat crab in butter with capers; this will go on top of dish when complete.
• Place the cooked risotto on center of plate; top with bass and pour the buttered crab on top, and serve.

Submitted by Michael Valentino, Executive Chef, The Cleveland Yachting Club, Rocky River, Ohio

Tags: michael valentino rocky river ohio seabass over pancetta and spinach risotto the cleveland yachting club