Chef Seiji Wakabayashi
Bushi-Tei | San Francisco
Sauteed Sea Robin, Squid Risotto, Tomato
Fondue and Saffron Vermouth Sauce
Chef Seiji Wakabayashi of Bushi-Tei —San Francisco,
CA
Adapted by StarChefs.com
Yields: 1 Servings
Ingredients:
Risotto:
- 4 ounces olive oil
- 6 ounces white onion, finely diced
- 1 pound Arborio rice
- 1 pinch sea salt
- 2 cups vermouth
- 6 cups water
Squid and Squid Ink Risotto:
- 3 Tablespoons Risotto
- ½ teaspoon squid ink
- 3 Tablespoons cooked squid, diced
- 2 ounces water
- 2 teaspoons Parmigiano Reggiano, grated
- 2 Tablespoons olive oil
- Salt and pepper
Saffron-Vermouth Sauce:
- 2 cups dry vermouth
- 1 teaspoon saffron
- 1 cup heavy cream
- 4 ounces chilled butter, cubed
- Sea salt, to taste
Tomato Fondue:
- 20 Roma tomatoes
- 4 ounces extra virgin olive oil
- 5 cloves garlic, crushed
- 6 ounces white onions, finely sliced
- 1 teaspoon sea salt
- White pepper
Sea Robin:
- Salt and pepper
- Organic extra virgin olive oil
- 2½ ounces sea robin filet, skin on
Method:
For Risotto:
Heat olive oil in a sauce pot, add onions, and sweat until translucent.
Add Arborio rice and a pinch of sea salt. Deglaze with vermouth
and slowly add water in ¼ cup intervals. Cook over low heat
for about 20 minutes, or until risotto reaches al dente consistency.
Yields 30 servings.
For the Squid and Squid Ink Risotto:
Fold squid and squid ink in to cooked risotto and mix until incorporated.
Heat squid risotto and water in a sauce pot for about one minute.
Mix in cheese and olive oil and season with salt and pepper to taste.
For the Saffron-Vermouth Sauce:
Combine vermouth and saffron in a sauce pan and simmer over low
heat until reduced by half. Add heavy cream and reduce mixture by
half again. Remove from heat and let cool 2 minutes. Add chilled
butter cubes and gently whisk until incorporated. Season with sea
salt to taste.
For the Tomato Fondue:
Preheat over to 325ºF. Cut tomatoes in half, scoop out pulp
and seeds and reserve, and finely dice the hollow halves. Put the
reserved pulp through a juicer and pass through a chinois. Heat
olive oil and garlic in a sauté pan, add onions, and sweat
until translucent. Add diced tomatoes, tomato juice and salt and
cook until tomatoes begin to soften. Remove olive oil-tomato mixture
from heat, spread on a wax paper-lined sheet pan, and cook in the
oven for 25 minutes to evaporate liquid. Season with white pepper
to taste.
For the Sea Robin:
Season skin side of sea robin with salt and pepper. Heat olive oil
in a sauté pan and pan fry skin side down until crispy.
To Assemble and Serve:
Mound a generous serving of Squid and Squid Ink Risotto on one side
of the plate and place a spoonful of Tomato Fondue on the opposite
side. Place the Sea Robin on top of the risotto and finish by drizzling
the Saffron-Vermouth around the perimeter of the plate.
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