Branzino En Papillote With Cauliflower Recipes

BRANZINO WITH BROWN BUTTER AND ALMONDS ON A BED OF CRISPY KALE

Steps:

• Position a rack in the center of the oven and heat the broiler.
• Drizzle the kale with a little EVOO and season with salt, pepper and nutmeg. Arrange on a rack set over a rimmed baking sheet and broil until crisp, about 5 minutes.
• Warm a serving platter in a 250 degree F oven.
• Heat 1 tablespoon EVOO in a large skillet over medium-high heat. Sprinkle the fish with salt and pepper, then saute until just cooked through, about 3 minutes on each side. Douse the fish with the vermouth, then transfer to the platter and cover to keep warm.
• Return the skillet to the heat and toast the almonds over medium heat. Add the butter and cook until browned, about 3 minutes. Grate the zest of the lemon and add it to the browned butter, then squeeze in the juice from half the lemon. Stir in the parsley.
• Arrange the fish on a bed of crispy kale. Slice the remaining lemon half into 4 thin rounds and place one on each piece of fish. Spoon the brown butter sauce and the almonds on top.

TURBOT EN PAPILLOTE

Steps:

• Bring a medium saucepan of lightly salted water to a boil and add the fennel. Cook for 1 minute. Drain, rinse under cold water, and drain again. Place in a bowl and add the Tomato Confit, olives, and capers. Mix well and set aside.
• In a small bowl, beat the egg white until foamy. In another small bowl, beat the egg yolk and heavy cream. Set the two bowls aside.
• Fold each piece of parchment paper in half. Using scissors, cut each folded piece of paper into a wide, plump heart shape (each opened heart should be about 12 inches across its widest point). Place a opened parchment heart on your work surface, with the fold running vertically. Leaving a 1-inch border, spread one side of the heart with 1 tablespoon anchovy butter. Top with 1 turbot fillet, one-fourth of the fennel mixture, 2 tablespoons vermouth, and 1 additional tablespoon of anchovy butter. Season with the salt and pepper mixture. Brush the outside edge of the heart with the beaten egg white. Fold the unbuttered side of the parchment heart over to cover the fish. Using tight interlocking folds, close the edges of the paper heart. Place on a baking sheet. Repeat with the remaining ingredients. Brush the tops of the papillotes with the egg yolk mixture. Refrigerate for 1 hour.
• Preheat the oven to 375 degrees F. You will need 1 large skillet for each papillote. Place 1 tablespoons of oil in each skillet, and heat over medium heat. Add 1 papillote to each skillet and cook for 3 to 4 minutes, until the undersides are deeply browned. Transfer the skillets to the oven and bake until the top of the papillate is browned, about 5 minutes.
• To serve, cut open each papillote and transfer the contents, including all the juices, to warmed dinner plates
• Rinse the anchovies well to remove their salt. Run your thumbnail along the backbone of each anchovy to remove the fillets. Discard the bones and mince the fillets into a paste. Transfer the paste to a small bowl and mix in the remaining ingredients. (The anchovy butter can be prepared up to 1 day in advance, covered and refrigerated. Remove from the refrigerator and let stand until softened before using.);

BRANZINO ALLA MAX

Steps:

• In a pan, heat 2 tablespoons extra-virgin olive oil and add the sea bass fillets. Season with salt
• and pepper, to taste. Cook for a few minutes on each side or until the fish is just cooked through and remove the pan from the heat.
• In another pan, heat up the remaining 2 tablespoons olive oil and add the red pepper, onion, and zucchini. Cook the vegetables until fork tender, and season with salt and pepper, to taste.
• To make the Sweet Sour Sauce: Heat up the extra-virgin olive oil. Add the balsamic vinegar, and honey, and stir well. Cook and let reduce, until the sauce thickens.
• Place each sea bass fillet over a bed of cooked vegetables. Drizzle with sweet and sour sauce and sprinkle with parsley. Serve warm.

BRANZINO WITH ROASTED TOMATOES, OLIVE OIL POACHED MUSHROOMS

Steps:

• For the mushrooms: In a saucepan over medium-high heat, add the olive oil to the pan and allow to heat until the verge of smoking. Then reduce the heat to medium and add the mushrooms. Allow the mushrooms to cook for 5 to 6 minutes, and then remove.
• For the fish: In a nonstick saute pan, add the grapeseed oil over medium heat for 1 minute. Sprinkle the fish with salt and pepper, and then add the fish to the pan, flesh-side down. Cook for 2 minutes, flip the fish and turn the heat off. Allow the fish to finish with the residual heat for 2 minutes. Then remove the fish and allow to rest until serving.
• For the sauce: In the same pan, return to medium-high heat. Sprinkle the tomatoes with salt and pepper, add to the pan and cook for 1 minute. Then flip the tomatoes and add the wine to deglaze the pan. Next, add the lemon juice, parsley and garlic. Remove the tomatoes and arrange flat on a serving plate, end to end. Allow the sauce to reduce by half, yielding 1/2 cup. Once reduced, turn the heat off and stir in the butter to finish the sauce. Then place the fish over the tomatoes, arrange the mushrooms and spoon the sauce over the fish. Serve.

SEARED BRANZINO WITH GARLIC ROASTED CAULIFLOWER

Steps:

• To create the lemon vinaigrette, combine Lemon (1), Dijon Mustard (1 package), Fresh Oregano (1/2 tablespoon), Salt (1/4 teaspoon), and Ground Black Pepper (to taste), slowly whisk in Olive Oil (1/4 cup). Set aside.
• Prepare the garnish, remove the stems from the Fresh Parsley (3 teaspoon), Fresh Mint (1 1/2 teaspoon), Fresh Dill (3 teaspoon) leaves and discard the stems. Rough chop the herbs and hold for plating.
• Pat dry the Branzino Fillet (2) with paper towels. Rub both sides of the fish with Salt (1/2 teaspoon) and season with Vegetable Oil (as needed) and Ground Black Pepper (to taste).
• Heat the Olive Oil (1 tablespoon) in a medium sauté pan over medium- high heat and when hot add the fish skin side down and sear for 3 minutes.
• Turn the fish over and cook for an additional 2 minutes. Remove from pan and keep warm for plating.
• Drizzle the lemon vinaigrette over the fish, season with a pinch of salt. Sprinkle some garnish.
• Heat Water (4 cup) and 1 teaspoon Salt (to taste) in a medium pot.
• In a small pot over low heat add Olive Oil (1 teaspoon), 7 cloves of Garlic (7 clove), and Fresh Thyme (1 1/2 teaspoon). Cook for 20 minutes until the garlic cloves are fork tender. Remove the garlic cloves from the pot and transfer to a small bowl.
• Use a spoon to smash the garlic until it has a smooth paste consistency. Set aside.
• When the water comes to a boil, add the Cauliflower Florets (12 ounce) and blanch for 5 minutes. Strain and gently rinse with cold water in a colander; hold.
• Juice the Lemon (1) into a second small bowl and discard seeds; set aside. Remove the stems from the Fresh Mint Leaves (1 1/2 teaspoon) and discard stems. Rough chop the mint leaves; set aside.
• Cut the remaining 3 cloves of Garlic (3 clove) into 1/4 inch slices and set aside.
• Heat Garlic Oil (2 tablespoon) in a medium sauté pan over medium heat. Add the cauliflower and sear the florets until they are just golden.
• Add the sliced garlic, Crushed Red Pepper Flakes (1/4 teaspoon), and season with a pinch of each of Salt and Ground Black Pepper (to taste).
• Stir to incorporate all ingredients and sauté for minutes until the garlic is fragrant.
• Add the Green Peas (1/4 cup) and the mint and toss to coat. Add the lemon juice and Water (1/4 cup) and cook for 4 minutes until the liquid is slightly reduced.
• Stir in the garlic puree and cook while gently stirring for 1 minute more until everything is well coated.
• Serve the Garlic Roasted Cauliflower with peas and mint divided equally among 2 plates or place on a platter to serve family style.