Chilean Sea Bass Cheeks Seared Red Miso Pesto Glazed

Ingredients
For the Sea Bass Cheeks
1 lb Chilean sea bass cheeks
½ oz red miso paste
To taste: walnut halves or pine nuts
1 clove fresh garlic
2 oz pure olive oil
1 tsp white vinegar
To taste: kosher salt and coarse ground black pepper

For the Arugula Sauce
½ oz peeled shallot, diced (divided use)
1 oz fresh baby arugula
½ oz mascarpone cheese
1 oz grated Parmesan cheese
½ oz chicken soup base (no MSG), mixed with 18 oz water

Olive oil, for sautéing
1 clove garlic, minced
Salt and pepper, to taste

For the Risotto
3 oz Arborio rice
¼ oz Sauterne cooking wine
¼ oz unsalted butter
1 oz grated Parmesan cheese (additional if needed)
Remaining shallot, diced
Chicken broth (see ratio above)
Olive oil, as needed

To Finish
Micro arugula, for garnish

Instructions
1. Make the Red Miso Pesto
In a blender, combine:
Toasted walnuts (or pine nuts)
Garlic
Olive oil
White vinegar
Red miso paste
Blend until smooth and emulsified. Adjust consistency with a touch more oil if needed.

2. Cook the Sea Bass Cheeks
Lightly coat each sea bass cheek in the red miso pesto, shaking off the excess.
In a hot sauté pan over medium heat, sear cheeks for 2 minutes per side.
Transfer to a preheated 400°F oven and bake for about 5 minutes, or until cooked through.

3. Prepare the Arugula Sauce
In a sauté pan over medium heat, add olive oil and half of the diced shallot. Cook until soft.
Add minced garlic and cook until lightly golden.
Stir in arugula with a pinch of salt and pepper. Sauté until wilted.
Transfer to a food processor, add mascarpone, Parmesan, and a splash of chicken broth.
Blend until smooth and creamy.

4. Make the Risotto
Heat chicken broth (prepared at 18 oz water to ¼ oz chicken base) and keep at a simmer.
In a heavy-bottomed pot, melt butter with a splash of olive oil.
Add remaining diced shallots and cook until softened.
Stir in Arborio rice and toast for 1 minute.
Add cooking wine and let it fully evaporate.
Begin adding hot broth, 1 ladle at a time, stirring constantly and allowing liquid to absorb between additions.
Cook for about 20 minutes or until rice is al dente and creamy.

5. Finish the Risotto
Stir arugula sauce into the finished risotto.
Adjust texture with a splash of broth or more Parmesan if desired.

To Serve
Spoon arugula risotto into a large pasta bowl.
Top with roasted Chilean sea bass cheeks.
Finish with micro arugula for freshness and presentation.

- Recipe courtesy of Chef Ref/SYSCO