Branzino with a Mirepoix on Black Rice
[ Other fish ]
2 fillets Branzino al Naturale, 150 g Venere black rice, vegetable stock, butter, grated Parmigiano Reggiano, 2 carrots, 2 celery stalks, 2 courgettes.
Cook the black rice in the vegetable stock. At the end of cooking, stir in a knob of butter and a tbsp of grated Parmigiano. Wash and peel/trim the vegetables then cut them all into a ½cm dice. Sauté the dice for a few seconds in a drizzle of oil over a very high heat, making sure the vegetables stay crisp. Using a round pastry cutter as a mould, place the rice in the centre of the plate. Place the sautéed vegetables over the rice. Top with a hot sea-bass fillet.
Recommended wine: Vitovska
[ * * * ]