Branzino Recipe
saffron citrus beurre blanc, sungold tomato, almond
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Ingredients
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Fish
Saffron Citrus Beurre Blanc
Garnish
Method
Preparation of Branzino
- 1
Clean and Prepare Fish
Rinse the branzino under cold water and pat dry with paper towels. Make three diagonal cuts on each side of the fish.
- 2
Season the Fish
Rub the branzino with olive oil, and season generously with salt and black pepper. Let it sit at room temperature for 15 minutes.
Saffron Citrus Beurre Blanc
- 3
Start the Sauce
In a saucepan over medium heat, combine the shallots and white wine. Bring to a simmer and cook until reduced by half.
- 4
Add Saffron and Lemon Juice
Stir in the lemon juice and saffron threads. Continue to simmer for another 5 minutes.
- 5
Finish the Sauce
Reduce the heat to low, and whisk in the cold butter a few pieces at a time until the sauce is smooth and emulsified. Keep warm.
Cooking the Fish
- 6
Garnishing and Serving
- 7
Prepare the Garnish
Halve the sungold tomatoes and toast the sliced almonds in a dry pan over medium heat until golden.
- 8
Plate the Dish
Place the grilled branzino on a serving plate, drizzle with saffron citrus beurre blanc, and top with halved sungold tomatoes and toasted almonds. Garnish with chopped parsley.