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Saffron-Poached Branzino with Vanilla...Saffron-Poached Branzino with Vanilla Fennel Cream & Citrus Herb Oil

Name: Saffron-Poached Branzino with Vanilla Fennel Cream & Citrus Herb Oil
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 2
Ingredients: 2 skin-on Branzino (European Sea Bass) fillets, approximately 180g each; 2 large fennel bulbs, thinly sliced; 1 generous pinch of high-quality saffron threads; 1/2 vanilla bean, split and scraped; 150ml high-quality extra virgin olive oil; 30g fresh flat-leaf parsley leaves; 10g fresh mint leaves; 1 organic lemon, zested and juiced; 2 small shallots, finely minced; 60ml dry Vermentino or Pinot Grigio; 100ml heavy cream; 20g unsalted cold butter

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Cuisine

Mediterranean

👥

Servings

⏱

Prep Time

35 mins

🍳

Cook Time

25 mins

⭐

Difficulty

Medium

A sophisticated Mediterranean seafood dish featuring tender saffron-infused branzino served over a velvety vanilla-scented fennel purée and finished with a vibrant herb-citrus oil.

MediterraneanMedium

Ingredients

•2 skin-on Branzino (European Sea Bass) fillets, approximately 180g each

•2 large fennel bulbs, thinly sliced

•1 generous pinch of high-quality saffron threads

•1/2 vanilla bean, split and scraped

•150ml high-quality extra virgin olive oil

•30g fresh flat-leaf parsley leaves

•10g fresh mint leaves

•1 organic lemon, zested and juiced

•2 small shallots, finely minced

•60ml dry Vermentino or Pinot Grigio

•100ml heavy cream

•20g unsalted cold butter

Cooking Instructions

01
To make the Fennel Purée: Sauté the sliced fennel and shallots in 1 tablespoon of olive oil over medium-low heat until translucent. Add the heavy cream and vanilla bean seeds. Simmer for 15 minutes until tender. Remove vanilla pod and blend in a high-speed blender until silky smooth. Season with sea salt and keep warm.
02
To make the Citrus Herb Oil: Blanch the parsley and mint in boiling water for 10 seconds, then immediately shock in an ice bath. Squeeze dry and blend with 100ml olive oil and lemon zest. Strain through a fine-mesh sieve or cheesecloth.
03
To poach the fish: In a wide shallow pan, combine the white wine, 200ml water, saffron threads, and a pinch of salt. Bring to a very gentle simmer (approx. 80°C/175°F). Place the branzino fillets in the liquid, skin-side up, and poach for 6-8 minutes until opaque and flaky.
04
Emulsify the sauce: Remove the fish and keep warm. Increase the poaching liquid heat slightly and whisk in the cold butter to create a light saffron glacage.
05
Plating: Spoon a generous circle of Fennel Purée onto the center of a warmed plate. Place the poached branzino on top. Drizzle the saffron glacage over the fish and finish with dots of the Citrus Herb Oil around the plate. Garnish with reserved fennel fronds.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023