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Recreating my wedding dinner | Full recipe ⬇️
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Recreating my wedding dinner | Full recipe ⬇️

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Recreating my wedding dinner | Full recipe ⬇️

Pan Seared Chilean Sea Bass with Lemon White Wine Risotto (10 servings)
Ingredients
For the Chilean Sea Bass
• ~5 lbs sea bass (10 portions, 7–8 oz each)
• Salt or salt blend
• Fresh cracked black pepper
• Butter or oil of choice
• Lemon wedges
For the Lemon White Wine Garlic Mascarpone Risotto
• 3 cups arborio rice
• 10–12 cups warm chicken stock
• 1.5 cups dry white wine
• 2 medium shallots, finely diced
• 4–5 garlic cloves, very finely minced
• 6 tbsp butter
• 1 cup grated parmesan
• 3/4 to 1 cup mascarpone
• Zest of 2 lemons
• Juice of 1–2 lemons (to taste)
• Olive oil
• Salt + pepper
Instructions
1. Risotto
1. Heat chicken stock in a separate pot and keep it hot.
2. In a large pan:
• Olive oil + 2 tbsp butter
• Add shallots → cook until soft
• Add garlic → cook 30–60 seconds
3. Add arborio rice:
• Toast for 1–2 minutes
4. Deglaze with white wine:
• Let it reduce until mostly absorbed
5. Add stock gradually:
• 1 ladle at a time
• Stir frequently
• Let it absorb before adding more
6. Continue ~18–22 minutes until rice is just al dente
Timing for all of this will vary on how much rice you do. Don’t go off time, go until al dente.
Finish the risotto
1. Lower heat
2. Stir in:
• Remaining butter
• Mascarpone
• Parmesan
3. Then add:
• Lemon zest
• Lemon juice
4. Adjust:
• Salt
• Pepper
• More lemon if needed
Texture: loose, glossy, flowing
If too thick → loosen with warm stock
2. Sea Bass (cook right before serving)
1. Pat fish very dry
2. Season with salt + pepper
3. Heat pan until it reaches medium heat.
• Add butter
4. Sear:
• Skin side down
• 4–5 minutes, don’t touch until it naturally releases with a slight shake of the pan
5. Cook for another 3–4 minutes or until fish comes to desired temp.
7. Remove from pan and finish with squeeze of lemon
Notes:
Internal: 130–135°F – remove from heat at 120-125 and let rest for 5 mins
Should be buttery and just flaking
3. Plating
1. Spoon risotto into bowl (spread slightly)
2. Place sea bass on top
3. Spoon pan butter over fish

42 Comments

  3. @Rainimator12309

    Im getting married in 6 months and I wanted to do some kinda fish or smth like this but my wife vetoed that idea so quickly it’s ok Im still equally as excited W meal tho man

  19. @roloman1987

    That risotto looked like playdough. Keep it 75% of the way there if you have to stop and finish it when shortly before your protein is done.

  22. @beaubritton2125

    Everytime I watch you cook I think this guy must have a line of credit at a good grocery store. I certainly enjoy watching you cook. If you threw in more everyday chefs tips I wouldn’t be angry.

  23. @frag_g

    I'm rather impressed. 99% pronounce mascarpone cringe wrong, even classically trained chefs. Good job.

  27. @robertberwick5694

    Have you thought of publishing your recipes, personalising why you are making the and connecting people with you love of cuisine/ cooking and your journey is marketable..

  33. @rebeccaparker4389

    Your cooking style is magnificent! Even at 75 years old, I find myself incorporating a lot of your techniques when I cook for me and my husband. Thank you.

  36. @borednessize

    do you refuse to serve cold food? my husband is the same…. got an entirely graceful table setting but the food is ALWAYS hot!! beautiful dish

  37. @ReNae-s7t

    "Extremely flavourful"
    Lady in the purple blouse disagrees. She has a whole bottle of salt seasoning her food.😂😂😂

  41. @Hambone8771

    A whole fillet of Chilean seabass😅 💰 🤑 💸 💲 🪙 💶 💰 🤑 💸 💲 🪙 💶

  42. @Tes_F14

    His wife casually splashing her plate with salt wen he said ‘extremely flavourful’ 😂😂

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