Pat dry the fillets and season with salt and pepper.
Dredge in flour and pat off excess. Sauté the
fillet skin side down in a 10" or 12" sauté
pan over moderate heat until golden brown and crispy
(about 4 minutes). Flip over and sauté 30 more
seconds to complete cooking. Reserve for plating over
the arugula & spinach risotto.
the Arugula & Spinach Puree:
Blanch arugula and spinach in water for 1½
- 2 minutes, or until tender but still green. Remove
and shock in an ice water bath. Squeeze out excess
water, add oil and puree in blender for 2 minutes.
Strain into a coffee filter to separate puree from
the oil. Use puree as a garnish for the rice, or like
a pesto with pasta. Use oil as needed for richness
the Arugula & Spinach Risotto:
Sauté rice and pearl onions over a medium heat
in oil until heated throughout. Add wine and reduce
until almost absorbed completely. Add stock or water
in 4 oz. additions and cook until absorbed between
each addition. When all 16 oz. of the liquid has been
absorbed, add puree last and use at once.