Branzino Fillet Imperiale Recipe

Preparation

1. 1

   Prepare the Beurre Blanc

   In a saucepan, melt 50g of butter over medium heat. Add the finely chopped shallots and sauté until translucent. Pour in the white wine and let it reduce by half. Add the heavy cream and reduce again. Gradually whisk in the remaining butter until the sauce is smooth. Stir in lemon juice and season with salt and pepper. Keep warm.

2. 2

   Cook the Branzino

   Season the branzino fillets with salt and pepper. In a skillet, melt a bit of butter over medium-high heat. Place the fillets skin-side down and cook for 4-5 minutes until crispy. Carefully flip the fillets and cook for another 2-3 minutes until cooked through.

3. 3

   Combine the Crab Meat

   In a small bowl, gently mix the jumbo lump crab meat with a little lemon juice, salt, and pepper.

4. 4

   Serve

   Place each branzino fillet on a plate, top with the crab meat mixture, and drizzle with lemon beurre blanc. Garnish with chopped parsley.