Sea bass with lemon risotto | Asparagus | Vine tomatoes

Lemon risotto

1. Place the wok on the Braaimaster wok ring and heat over medium heat.
2. Melt 40 grams of butter and gently fry the shallots with a pinch of salt until they are soft but not brown (8-10 min).
3. Meanwhile, bring water or broth to a boil in a separate pan.
4. Add the risotto rice to the shallots and fry briefly until the grains are translucent. Deglaze with white wine and reduce for 2-3 minutes.
5. Then add hot water or broth one ladleful at a time. Stir regularly and allow the rice to absorb the liquid before adding more. Repeat this until the rice is al dente (± 18-20 min).
6. If necessary, turn the wok toward you when adding broth or if the temperature gets a little too high.
7. Remove the wok from the heat and stir in the remaining butter, lemon juice, lemon zest, and Parmesan cheese. Season to taste with freshly ground pepper and extra salt if desired.

Sea bass on the plancha

1. Sprinkle the sea bass fillets generously with coarse sea salt on both sides. Leave to stand for 10–15 minutes.
2. Rinse off the salt and pat the fish dry thoroughly.
3. Heat the plancha in the Braaimaster until it is very hot and starts to smoke slightly. Lightly grease with oil.
4. Place the fillets skin-side down on the griddle. Leave for 3–4 minutes without moving so that the skin becomes nice and crispy.
5. Carefully turn the fillets over and fry for another 2–3 minutes, depending on their thickness, until the fish is just cooked and flakes easily.

Green Asparagus

1. Drizzle the asparagus with olive oil and season with salt and pepper.
2. Place them on the rack directly above the coals. Turn regularly until they are al dente and lightly caramelized (4–6 min).
3. If desired, sprinkle with some lemon zest and a little Parmesan cheese just before serving.

Roasted vine tomatoes

1. Wash the vine tomatoes and leave them on the vine.
2. Drizzle with olive oil, salt, pepper, and fresh herbs of your choice.
3. Place the branch directly on the grill and grill for 6–8 minutes until the skins begin to crack, but the tomatoes retain their shape.

Serving

1. Spoon the lemon risotto onto the plate and place the sea bass fillet on top, skin side up.
2. Arrange the grilled asparagus and roasted vine tomatoes alongside.
3. Finish with extra lemon zest and a small dash of olive oil for a beautiful shine.