Ingredients
This base recipe yields 2 servings and can be scaled for tasting menus, luxury plated service, or specialty seafood production.
Base recipe = 2 servings.
- 600 g whole branzino
- 400 g leeks
- 120 g lemon
- 5 g Sevruga caviar
- 10 g microgreens
- 120 ml extra virgin olive oil
- 600 g young potatoes
- Sea salt, to taste
- 28 g Italian parsley
Method
- Clean and scale the fish. Split along the spine, remove the head and innards, and season lightly with salt and white pepper.
- Wrap the branzino in Carta Fata and bake at 300°F (150°C) for 35 to 40 minutes until gently cooked.
- Simmer the sliced leeks until soft, blend with olive oil and salt, and strain until smooth to create the leek vichyssoise.
- Boil the young potatoes, cut them, and toss with parsley, olive oil, salt, and pepper.
- Plate the leek purée, parsley potatoes, and branzino. Finish with Sevruga caviar and microgreens.
Chef’s Note: This dish is all about elegance and balance. Keep the branzino moist and delicate, the leek vichyssoise silky and clean, and the caviar as the final luxury accent. Ideal for refined tasting menus, private dinners, and premium seafood presentations.
| Calories | 430 kcal |
| Fat | 28 g |
| Carbohydrates | 6 g |
| Protein | 38 g |
| Sodium | Varies with caviar and final seasoning |