Panéed Fish with Fish Mousse, Fish Stock Risotto and Creamy Sauce

Steps

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1. 1
   Carefully fillet the whole fish using a sharp fillet knife, working from both sides. Remove the skin, and set aside the thicker back portions for the main fillet—these will be panéed. Reserve trimmings and bones for the mousse and stock.
   ▶ ≈1:13
2. 2
   Chop the fish bones into small pieces and sauté in hot olive oil. Add roughly cut onion, crushed garlic, thyme, and bay leaf (if using). Deglaze with white wine to add acidity, then cover with water just to the level of the ingredients. Bring to a brief boil for 3–4 minutes, then let infuse off the heat to develop flavor.
   ▶ ≈3:02
3. 3
   Purée the fish trimmings in a food processor. Fold in the egg white and a measure of heavy cream. Season with salt and Espelette pepper. Mix until smooth (optionally pass through a fine sieve for an even silkier mousse).
   ▶ ≈4:37
4. 4
   Strain the fish stock through a chinois, pressing very lightly to avoid over-extracting bitterness and keeping some body. Replenish the bones and aromatics, simmer again briefly, and strain a second time (this 'remouille' will enrich the risotto).
   ▶ ≈5:33
5. 5
   Carefully halve the fish fillets horizontally to create an even thickness throughout. Trim any thick sections to a uniform depth. Chop trimmings and add to the stock.
   ▶ ≈6:09
6. 6
   Transfer the mousse to a piping bag fitted with a large round tip. Pipe the mousse in a zigzag pattern across each fillet. Season with salt and Espelette pepper, then gently press the whole fillet into breadcrumbs, turning carefully to coat without damaging the mousse. Chill in the refrigerator.
   ▶ ≈6:42
7. 7
   Strain the second, richer fish stock through a fine sieve, pressing to extract all flavor.
   ▶ ≈7:38
8. 8
   In a saucepan, sauté finely minced shallots in olive oil until soft, without coloring. Deglaze with white wine and reduce almost to a glaze. Add the fish stock and reduce by half. Whisk in butter to emulsify. Season with salt and Espelette pepper, then finish by stirring in a splash of heavy cream. Let rest so the sauce develops body.
   ▶ ≈7:55
9. 9
   In another saucepan, sauté finely minced onion in olive oil until soft, without coloring. Add crushed garlic and thyme. Toast the risotto rice briefly (toasting), stirring gently. Deglaze with a splash of white wine if desired. Begin adding the warm fish stock in stages, stirring frequently and waiting for each addition to be absorbed before the next. Continue for 15–18 minutes until the rice is tender but still al dente.
   ▶ ≈9:19
10. 10
    Place the breaded fillets on parchment paper. Fry in a medium-heat pan, turning gently to avoid disturbing the mousse. Sear until lightly golden on both sides (about 3–4 minutes per side), then finish in a 180°C oven for 6–8 minutes, depending on thickness.
    ▶ ≈10:41
11. 11
    When the risotto is nearly done, stir in a knob of butter. Remove the thyme. Finish with grated Parmesan to taste, ensuring the rice is still al dente and the risotto is creamy.
    ▶ ≈12:19
12. 12
    Using a ring mold, center the creamy risotto on the plate. Carefully place the seared fish fillet on top. Spoon the sauce around the risotto. Add a squeeze of fresh lemon juice to the sauce. Garnish with chopped chives and shaved Parmesan.
    ▶ ≈12:57