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Striped Bass with Farro Risotto and Marinated Carrots
Presented by Owner-Chef Adam Ross from Twisted Fern
1 lb. Stripped Bass
1 cup Farro
2 cups mushroom stock
2 cups spinach, raw
1 ea shallot
8 ea clove garlic
3/4 cup Maitake mushrooms
2 TBSP Oil
1 ea carrot shaved thin
2 TBSP olive oil
1 tsp apple cider vinegar
2 tsp minced dill
1/2 tsp red pepper flake
salt and pepper
1/2 cup pickled Maitake mushrooms
Sear bass skin side down on medium high heat. When 70% cooked turn to flesh side, cook for a another two minutes and then remove to a holding pan.
Sweat shallot and garlic in oil. When translucent add the raw Maitake and cook for 4 minutes, add farro and toast while stirring constantly. Slowly add mushroom stock one ladle at a time. Season, when risotto is finished stir in spinach to wilt and season to taste.
With a peeler shave 1 large carrot into a mixing bowl. Add remainder of ingredients.
On a serving plate arrange risotto in middle of platter and place bass on top. Arrange marinated carrots and pickled Maitake around the risotto. Use the marinated carrot liquid as the sauce for the fish.