This is a dish that is all about the Orzo baby! Very easy to do but so satisfying. I would easily pay 30 for a plate of this at a restaurant. I am entering it into orzo recipe contest at >
The fish and asparagus are there to create a contrast between the creamy orzo and to make you appreciate the orzo more because altering from a bit of it to a crunchy asparagus and a moist subtle fish is very tasty. You appreciate the orzo more when their is a different flavor on the plate you want to go back to it and experience it after tasting the fish/asparagus
*Side note
Thank you to the people over at Tortoise on abbot kinney for providing the beautifully crafted plate. (See the last photo for the plate)
Mise en place
Orzo
Heavy Cream
Vegetable stock
Marscapone cheese
Asparagus
Salt pepper cumin for fish
Herbs for pasta water
Any type of white fish will do good (something that doesn't have a strong flavor)
I used Chiliean Sea Bass from Georgia Islands
Gather your ingredients season your fish, peel your asparagus, measure out cream and orzo
Get pots on with veggie stock and another for pasta water and a pan ready for searing of the fish
Once pasta water is boiling add orzo and cook until just tender about 6-7 minutes (as soon as it is done you want to strain it and cool it down w/ ice or running cold water over it)
Sear fish
Depending on the size of it you may want to put it into a oven to cook the inside a bit (I had a big seabass that was thick so I threw it into the oven for about 7 minutes at 320)
I put the asparagus in the hot pasta water for about 30 seconds just to brighten them up a bit then set aside and keep warm
Deglaze the pan your seared the fish in with about 1 cup veggie stock.
Add about 3/4 cup heavy cream to the veggie stock
I do 3 dollops of marscapone here to thicken the sauce and add the orzo right after 
Here is what you should have after adding the stock, cream, marscapone and orzo
Plate up with asparagus fish and orzo Bon Appetit
Monday, February 25, 2008
Orzo enriched with mascarpone served with sea bass and asparagus
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8 comments:
this looks really delicious :)
i have been enjoying doing the RootSource challenges - a good reason to try cooking with new ingredients.
i just made my orzo recipe yesterday and will be posting mine tomorrow - couldn't be *more* different from yours. :)
good luck!
Oh we will battle it out, I hope you have confidence in your Orzo recipe =)
Wow. I love this. Like a orzo risotto in a way. I would pay $30 also for a plate like this one, but wait... i'm kind of cheap so i'll make it myself. haha
btw: nice motorcycle on the pic!
I am enjoying browsing through your blog Johnny. I would pay$30 for this at a restaurant too:D
This looks like a great entry - be sure to email it to rootsourcechallenge at cookthink dot com to enter.
Sometimes I get a reset online and I do not understand who cook it.but in this blog is so different because I can see some pictures about the steps of the reset, well It looks so delicious.
Wow this recipe is an i9ncredible source of energy, incredible recipe ! you are a great chefs
I thought that It was rice, it is like a very famous dish from Latin America that it is rice and milk.
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