Crispy Skin Branzino* Recipe
Polenta Gnocchi, Confit Cherry Tomatoes, Broccoli Rabe, Pancetta, Consommé
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Polenta Gnocchi
In a pot, bring 4 cups of water to a boil. Gradually whisk in 1 cup of polenta, reduce the heat, and stir for about 15-20 minutes until thickened. Spread the polenta on a baking sheet to cool. Once cooled, cut into gnocchi shapes and dust with flour.
- 2
Confit Cherry Tomatoes
Preheat the oven to 250°F (120°C). Toss cherry tomatoes with olive oil, salt, and fresh herbs. Spread on a baking sheet and roast for about 1 hour until softened and slightly caramelized.
- 3
- 4
Sauté the Broccoli Rabe
In the same pan, add broccoli rabe and sauté in pancetta fat until tender, about 5-7 minutes. Season with salt and pepper.
- 5
Prepare the Branzino
Preheat the oven to 400°F (200°C). Clean and scale the branzino. Score the skin and rub with olive oil, salt, pepper, and fresh herbs. Place on a baking sheet and roast for 20-25 minutes until the skin is crispy and the fish is cooked through.
- 6
Prepare the Consommé
In a pot, bring chicken stock to a gentle simmer. Season with salt and pepper to taste. Strain the stock to create a clear consommé.
- 7
Serve
On each plate, place a bed of sautéed broccoli rabe, top with polenta gnocchi, and the crispy skin branzino. Garnish with confit cherry tomatoes, crispy pancetta, and drizzle with consommé.
