|  home | feedback | help          
Features home

Farm Fresh
Autumn 2008

Striped Bass with Celery Root Risotto and Pine Nut Broth
Chef Pablo Romero formerly of Smith’s – New York, NY
Adapted by
October 2008

Yield: 4 servings


    Celery Root Risotto:
  • 1 celery root, peeled
  • 2 cups heavy cream
  • 1 teaspoon black peppercorns
  • 6 sprigs of thyme
  • 1 clove garlic
  • ½ bay leaf, crushed
  • 1 teaspoon hen of the woods mushrooms, brunoise
  • 1 teaspoon shitake mushrooms, brunoise
  • 1 teaspoon shallot, minced
  • Salt and pepper
  • 2 teaspoon mascarpone cheese
  • 1 teaspoon Parmesan cheese
  • 1 teaspoon parsley puree
  • 1 teaspoon black truffle pâté

    Pine Nut Broth:
  • 2 tablespoons butter
  • 2 cups pine nuts
  • 2 tablespoons balsamic vinegar
  • 2 cups milk
  • Salt

    Striped Bass:
  • 4 6-ounce portions striped bass
  • ½ cup canola oil
  • Wondra flourSalt and pepper


For the Celery Root Risotto:
Pass celery root through a Japanese mandolin with julienne attachment. Take the julienne celery root and cut into pieces to resemble Arborio rice grains. Make a sachet with black peppercorns, thyme, garlic, and bay leaf. Heat heavy cream in a pot over a low simmer, and reduce with sachet to 1 cup. Add celery root and cook for 3 minutes over low heat, maintaining al dente. When everything is cooked, sweat both mushrooms with shallots and add 2 tablespoons of celery root. Season with salt and black pepper. Fold mascarpone and parmesan cheeses into mixture. Add parsley puree and truffle pâté.

For the Pine Nut Broth:
Brown butter in a pan, whisking frequently, over medium heat. Add pine nuts and balsamic vinegar. Add milk, boil, and blend. Season with salt and pass through a chinois.

For the Striped Bass:
Preheat oven to 350°F. Heat a medium size sauté pan and add oil. Pat fish dry and sprinkle with Wondra flour. Place the fish in pan. When the edges of the fish begin to lightly brown, place in the oven and cook for 6 to 8 minutes, or until just done. Season both sides with salt and pepper.

To Assemble and Serve
Place the risotto in the center of a serving bowl. Spoon pine nut sauce around it and place the fish on top of risotto.

back to top

  • Chef John Fraser, 2008 New York Rising Star
  • Las Vegas Restaurants – Letter from the Editor Vol.27
  • Harvest in the Square 2008

  •  Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy