Friday, December 16th 2011, 1:47 pm
For Seabass:
8 oz seabass fillet
.5 fresh vanilla bean, split and scraped
2 oz white wine
.5 oz lemon juice and zest
1 oz white sugar
Kosher salt and freshly ground black pepper
For Risotto:
1 1/2 cups Arborio rice
1 quart low-sodium chicken broth
1 cup white wine (optional—can be replaced with extra broth)
2 tablespoons butter (plus more for finishing if desired)
2 tablespoons extra-virgin olive oil
2 medium cloves garlic, minced
2 small shallots, finely minced
4 ounces of prepared horseradish
¾ cup heavy cream, whipped to stiff peaks
3 ounces finely grated parmesan
Kosher salt and freshly ground black pepper
For Vanilla Glaze:
0.5 oz Fresh Garlic, minced
.25 oz Fresh onion, small diced
.5 fresh vanilla bean, split and scraped
1 cup white wine
.5 oz white sugar
4 oz heavy cream
Kosher salt and freshly ground black pepper
December 16th, 2011
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