WVV Spring-Summer-Guide 2025-04-09 - Flipbook - Page 9
Tarragon Steelhead with Spring Pea Risotto Cake
Recipe by Wine & Culinary Director DJ MacIntyre ∙ 4 servings
ingredients:
Steelhead
(4) 6 oz.
1-4
4
24 fl. oz.
12 Tbsp.
2-4 Tbsp.
16
½ lemon
Cream Sauce
steelhead - skin-off, block cut
cedar or alder planks
spring pea risotto cake - recipe follows
saffron cream sauce - recipe follows
lemon-herb seasoning - recipe follows
ghee or clarified butter
pea tendrils
squeezed
Risotto Cake
1 lb.
4 oz. wt.
1½ Tbsp.
1½ Tbsp.
2 tsp.
¼ tsp.
2-3 cups
2 Tbsp.
2 Tbsp.
1 Tbsp.
1 cup
6 cups
1 tsp.
1½ tsp.
¼ tsp.
garlic - fresh, minced
shallot - minced
olive oil
WVV pinot gris or sauvignon blanc
heavy whipping cream
saffron threads
kosher salt
white pepper - ground
Seasoning
risotto base - see recipe
english peas - fresh, blanched, shocked
parsley - minced
chives - sliced 1⁄16”
kosher salt
black pepper
panko
1 cup
¼ cup
1 Tbsp. + 1 tsp.
½ cup
½ cup
¼ cup
2 Tbsp.
½ cup
½ cup
lemon pepper
granulated garlic
onion powder
tarragon - dry
basil - dry
oregano - dry
thyme - dry
kosher salt
brown sugar - light
Risotto Base
4 oz. wt.
2 tsp.
2 tsp.
1 Tbsp.
1 cup
2-3 cups
arborio rice
olive oil
garlic - fresh, minced
shallots - fresh, minced
WVV pinot gris or sauvignon blanc
vegetable broth - heated
method:
Seasoning: Mix all ingredients together. Hold at room temperature.
When needed make sure to stir ingredients often so they don’t pack
together in clumps.
Cream Sauce: In a large sauce pot, heat the oil, garlic and shallots.
Cook until fragrant and begin to sizzle. Add white wine and reduce
by about 75%. Then add cream, saffron and seasoning. Reduce by
40%. Strain through a fine mesh strainer. Hold warm until ready to
use, if not cool completely. Store refrigerated until needed.
Risotto Cake: Combine and blend together the ingredients except
the panko. Portion risotto to 4 oz. wt. balls and then use a 3” ring
mold to set their shape. Coat the exterior of the cake with panko
bread crumbs. Refrigerate for 20 minutes to help retain its shape.
Risotto Base: Heat the oil in a heavy-gauge saucepan over medium-high heat. Add the garlic and shallots and sauté until soft and
tender. Add the rice. Stir to coat the rice and continue to sauté until
the rice is toasted (approximately 1-2 minutes). Add the white wine
and let reduce until the liquid is almost gone.
Steelhead: Preheat a convection oven to 400°F degrees.
Evenly season the steelhead with the lemon-herb seasoning,
then set it upon the wooden plank. Place plank in the
preheated oven and cook for 8-10 minutes. Steelhead is done
when it reaches 110°-115°F for medium rare, or 120°-125°F
for medium. Remove from the oven and squeeze lemon over
the fish.
In a sauté pan over medium-high heat, let the clarified butter
heat up. Sear the risotto cake on both sides until golden
brown. Finish in the oven until the internal temperature
reaches 140°F.
Heat the saffron sauce in a pot on medium low until heated
throughout.
Pool the saffron cream around the center of the plate. Place
the risotto cake in the middle of the plate. Place the steelhead
atop the risotto cake. Garnish with pea tendrils.
Add 1⁄3 of the heated vegetable broth. Bring to a simmer and let
reduce, working ingredients with a rubber spatula, until the liquid is
almost gone. Add the remaining vegetable broth ½ cup at a time, and
continue to work and reduce until the rice is al dente and a creamy,
medium-thick consistency is achieved.
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