Grilled Mediterranean Branzino Recipe
Grilled European branzino fillet topped with sauce vierge. Served on a bed of creamy white wine parmesan risotto with micro greens and béarnaise sauce
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Ingredients
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Branzino and Sauce Vierge
Creamy White Wine Parmesan Risotto
Béarnaise Sauce
Micro Greens
Method
Preparing Sauce Vierge
- 1
Make the Sauce Vierge
In a bowl, combine the cherry tomatoes, basil, lemon juice, garlic, salt, and pepper. Drizzle with olive oil and mix gently. Set aside.
Cooking the Branzino
- 2
Making Risotto
- 3
Cook the Risotto
In a saucepan, heat the broth over medium heat. In a separate large pan, melt the butter and sauté the onion until translucent. Add the Arborio rice and stir for 1-2 minutes. Pour in the white wine and let it absorb. Gradually add the warm broth one ladle at a time, stirring constantly, until the rice is al dente. Stir in the Parmesan, and season with salt and pepper.
Preparing Béarnaise Sauce
- 4
Make the Béarnaise Sauce
In a saucepan, combine the shallots, white wine vinegar, and half of the tarragon. Simmer until reduced. Melt the butter and gradually whisk into the egg yolks. Mix in the reduced vinegar mixture and the remaining tarragon. Season with salt and pepper.
Plating
- 5
Serve the Dish
On a plate, spoon a generous serving of risotto. Place the grilled branzino on top and drizzle with sauce vierge and béarnaise sauce. Garnish with micro greens.