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Filet of black sea bass on lemon-black pepper risotto, tuna bottarga and English peas. This dish was topped with a bottarga emulsion and garnished with fresh thyme.

Notes: "OH YUM" was my first thought. And my instincts were correct. The chef later explained to me that this fish was cut thin and roasted across the grain for a "more pleasant texture." By "more pleasant," I gather that he meant that it makes the fish meat more steak-y, more meaty and substantial. In fact, the fish was so firm that I didn't recognize it as black sea bass - which I've always known to be soft and almost flaky. In fact, the reason I asked the chef was because I thought either I heard incorrectly or the server mispoke when it was presented as black sea bass. Upon further inquiry, the chef told me that by cooking the fish on a cross-grain allows for more even-cooking - which makes sense. I guess this just shows how a skillful chef can play with techniques to yield very different results!

The risotto had a brilliant lemon-blackpepper kick to it. The high note of the lemon followed quickly with a nice hefty wollop of bitter heat. I loved it. These two flavors were counterbalanced by the sweet Enlighs peas that lended a nice grassy note..

The emulsion had been fortified with pungent tuna bottarga - literally the egg sack of the fish which has been cured in salt. While the flavor was somewhat distinguishable, I would have to say that I wished the bottarga had taken a more prominent role. Keep in mind, though, I'm partial to gutsy and bold flavors.

The risotto was a tad more al dente than I prefer - I like it softer, creamier and porridge-like. But, certainly, anyone who prefers their risotto to have just a bit of resistance would be pleased.

Snapped by Shan at a humid summer night.

We went to Josie's farm yesterday to fish. It was really fun, I took the most of the pix thou (cast a little bit).
Lingling got luck in the very beginning. She caught a young bass (< 9 in.) when she was teaching a young girl how to cast. :) But we have to let it go.
I missed one fish as soon as it bit my bait. But Josie got one bass with good size! Haha, then I cooked it in a Chinese way using the microwave. The steamed fish was so popular!

It starts to get chilly at night.
Fall falls.:)

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