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:
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
Directions:
1. Place the fish on paper towels and put a paper towel on top as well. Let sit in the fridge for 30 minutes.
2. Peel about 8 carrots of the same size. Toss with olive oil, salt, pepper and sweet smoked paprika.
3. Prep your sauce ingredients - 1/2 c white wine, 1 tbsp white wine vinegar, 1 shallot minced, 2 TBSP heavy cream, 3 lemons cut in half, 12 tbsp butter cubed(keep in fridge until last minute), sea salt, white pepper, Creole seasoning.
4. Season flesh side of the fish with Creole seasoning and season skin side with sea salt. Let sit on the counter while you make the carrots and sauce.
5. Preheat the grill to high. Put a cast iron griddle one side of the grill.
6. Char 4 lemon halves, keeping two fresh.
7. To a saucepot, add shallots, vinegar, wine and 2 TBSP charred lemon juice. Over medium heat reduce for about 10 minutes until syrupy and only 2 TBSP remain.
8. While your sauce is reducing, add your carrots to the grill and cook until tender - about 15 minutes, flipping once. Once they’re done, toss on a plate with a TBSP of butter and keep warm
9. Back to the sauce, when reduced, lower heat and whisk in 2 TBSP heavy cream and bring to a simmer for 30 seconds
10. Over low low heat, start whisking in cold butter a few cubes at a time. When you’ve used almost all the butter, take it off the heat and whisk in the remaining butter.
11. Add a splash of fresh lemon juice and a pinch of salt, pinch of white pepper and pinch of creole seasoning. Taste for seasoning. I added another spritz of charred lemon juice. Taste
12. Strain sauce and then return to the pot over low heat, whisk for 30 seconds and then cover and let rest. Tip: use a heavy saucepot like Le Creuset to help keep the sauce warm while you cook the fish.
13. Now, your grill should be screaming hot! To cook the fish, add 1 TBSP of butter to the cast iron griddle that should be smokin’ hot! Carefully place the fish skin side down for 2 minutes, then flip to flesh side for 1 minute. Remove onto a platter.
14. Plate by adding warm sauce on the bottom. Fish on top - skin side up. Carrots to the side and a dollop of white sturgeon caviar on top.
Serve right away!
Wine Pairing:
Coastal White
Albarino Blend
Uruguay
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