Crispy-skin Branzino with a Charred Lemon Beurre Blanc and Caviar Garnish
This dish was inspired by a dish we had in New Orleans at Restaurant Revolution . It's their signature dish, so I had to order it! I was a little hesitant on this one because I wasn't sure how the caviar would play and when the dish came to the table I wasn't impressed. But - the flavor on this is amazing. All the components together make this an exceptional dish. The crispy skin, the silky sauce and the extra pop of the caviar make this a craveeable dish - I mean I LOVED it! This is a date night treat and comes together pretty quickly - you just need high-quality ingredients. Ingredients: 4 branzino fillets from Wildfork 8 large carrots, similar size 1/2 cup white wine (Don Paulo Coastal White) 1 TBSP white wine vinegar Salt and Pepper White pepper Creole Seasoning Sweet Paprika 3 lemons, cut in half 2 TBSP heavy cream 12 TBSP butter, cubed - plus another TBSP for carrots and another for the griddle 1 shallot, minced 4 tsp Caviar (I used the White Sturgeon Cavia...
