Food and Drink > Lancashire Recipes > Lytham Sea Bass Fillet, Green Pea & Smoked Bacon Risotto, Rhubarb Jam

Lytham Sea Bass Fillet, Green Pea & Smoked Bacon Risotto, Rhubarb Jam

What you need
4 large pin-boned & de-scaled sea bass fillets
50 mls of olive oil
Pinch of salt & pepper
200 gms of fresh green peas
1 pint of good quality chicken stock
6 rashers of smoked Bowland bacon
200 gms of Arborio rice
1 medium diced onion
2 cloves of crushed garlic
100 mls of a good white wine
2 sticks of rhubarb
200 gms of sugar
20 mls of cold water
200 mls of double cream

What to do
Peel the rhubarb and cut in to 1cm batons, add to a thick bottomed pan, add the sugar and water and add to the heat, watch carefully and allow the rhubarb to go soft.
In a separate pan add the finely chopped smoked bacon, onion, garlic and a small knob of butter, cook till soft but do not colour. Now add the rice, de-glaze the pan with the white wine, and slowly add the chicken a little at the time constantly stirring. When cooked, the rice should have a slight crunch and be transparent. Now add the peas and cream, mix thoroughly and leave to rest.
Take a frying pan and allow to heat on the stove. When hot add a little olive oil and, making sure the fish has been scored, place the fish skin side down and apply pressure to the back to stop the skin from shrinking. Cook for 2 minutes on each side.
Serve the risotto on a plate, top with the sea bass and then the rhubarb jam.