Braised starry smooth-hound with carrot Milanese risotto and bright gremolata

Ingredients

• 360 g very fresh starry smooth-hound fillets, skin and cartilage removed
• 160 g Carnaroli or Arborio risotto rice
• 180 g bunch carrots or baby carrots
• 45 g fresh gremolata
• 700 ml low-sodium vegetable broth
• 80 ml dry white wine
• 2 tbsp extra-virgin olive oil
• 45 g unsalted butter
• 35 g aged Parmesan cheese, for grating
• 1 piece shallot
• 1 piece celery stalk
• 1 leaf dried bay leaf
• 1 pinch saffron threads
• 1 piece organic lemon
• 1 pinch black peppercorns
• to taste fine sea salt

Method

1. Remove the smooth-hound fillets from the refrigerator, pat them thoroughly dry, and lightly salt the flesh side. Let them come to room temperature for 15 to 20 minutes: the surface must be dry to the touch to ensure even cooking.
2. Prepare the carrot with two textures: finely dice the bulk of it into tiny 2 to 3 mm cubes for the risotto, then shave a few thin ribbons from the remainder using a vegetable peeler for the garnish. Keep the ribbons in lemon-scented ice water for 15 minutes so they curl and stay crisp.
3. Heat the vegetable broth in a saucepan until simmering (about 185 °F / 85 °C) and steep the saffron off the heat for 10 minutes. The liquid should take on a luminous golden-yellow hue.
4. In a heavy-bottomed saute pan, sweat the finely minced shallot and celery in olive oil and a small knob of butter over low heat (about 230 °F / 110 °C) for 4 to 5 minutes, stirring until translucent without taking on any color.
5. Add the diced carrots and toss to coat in the fat. Continue cooking over low heat for 3 minutes until glossy and slightly tender on the outside while retaining their vibrant color.
6. Add the rice and toast over medium heat (about 265 °F / 130 °C) for 2 to 3 minutes, stirring constantly: the grains should turn translucent at the edges, crackle softly, and feel hot to the touch.
7. Deglaze with part of the white wine and let reduce over medium heat for 2 minutes until the alcohol has completely evaporated and the bottom of the pan is nearly dry.
8. Cook the risotto for 16 to 18 minutes at a steady simmer (about 195 °F / 90 °C), adding the hot saffron broth a ladleful at a time and stirring regularly. The rice should form a flowing, creamy wave (all'onda) while remaining al dente at the center.
9. With 8 minutes remaining on the risotto, heat a drizzle of olive oil with the bay leaf in a skillet over medium heat (about 285 °F / 140 °C). Add the fish fillets and sear for 1 minute per side without browning too deeply.
10. Pour the remaining white wine and a splash of hot broth around the fish, cover partially, and braise over low heat (simmering at 175-185 °F / 80-85 °C) for 6 to 7 minutes, until the internal temperature reaches 125 to 130 °F (52 to 54 °C) and the flesh flakes gently when pressed.
11. Gently transfer the fish to a warm plate and let rest for 2 minutes loosely tented with foil. Reduce the braising juices over high heat (212 °F / 100 °C) for 2 to 3 minutes until syrupy, then take off the heat and whisk in a knob of cold butter for 30 seconds to mount the sauce.
12. As soon as the rice is cooked, turn off the heat, beat in the remaining cold butter and grated Parmesan vigorously (mantecatura), then cover and let rest for 2 minutes to settle into the perfect creamy texture.
13. Drain the carrot ribbons and season immediately with a squeeze of lemon juice, a drop of olive oil, a pinch of salt, and pepper.
14. Immediately spoon the hot, flowing risotto into warm shallow bowls. Place a braised fillet in the center, spoon the reduced braising glaze over the fish, and dot with precise touches of gremolata.
15. Garnish with the drained carrot ribbons, finish with a turn of freshly cracked black pepper and a fine grating of fresh lemon zest, then serve immediately at the table.

Nutrition

Per serving

Energy

948 kcal

Protein

52.11 g

Carbohydrate

84.58 g

Fat

44.41 g

Fibre

7.66 g

Calcium

213.1 mg

Iron

0.83 mg

Magnesium

30.98 mg