BRANZINO CON PROSCIUT TO EVIN SANTO

Authorildavide

By wrapping and baking in prosciutto, a perfect saltiness is infused into the fish. This can be served with or without the prosciutto wrapping.

 1lb of Chilean or White Sea bass, cut into 4 fillets seasoned 4 slices of prosciutto or Speck thinly sliced
 ½ cup of basil pesto or 16 basil leafs
 1 tablespoon of honey
 1 pinch of kosher salt
 2 tablespoons of chopped carrots
 1 small celery rib chopped
 ¼ onion “yellow” chopped
 1 tablespoon chopped thyme
 3 tablespoons of olive oil
 1 teaspoon of chopped shallots
 1 cup of Vin Santo “Italian dessert wine” or a white port 1 cup of fish or chicken stock
 2 tablespoons of honey
 ½ bulb of fennel sliced thin on a mandolin
 2 tablespoon on olive oil
 squeeze of fresh lemon
 splash of red wine vinegar
 cracked black pepper
 pinch of sugar

1

Prepare sea bass by making sure there are no bones or cartilage remaining. Slice fillets into four equal weight pieces and season with kosher salt and fresh cracked pepper. Mix basil pesto with salt and honey and set aside. Place pro- sciutto slices on flat surface and add a large tablespoon of the pest mix spread- ing it evenly leaving edged of prosciutto dry Place sea bass in the middle and wrap folding over prosciutto.

2

In large sauté pan over medium heat add 2 tablespoons of olive oil , add wrapped fillets browning prosciutto on both sides very lightly then place in oven for 5 minutes pull and let rest for 3 minutes. Then slice prosciutto off sea bass with scissors or a sharp knife.

3

In a medium sized sauce pan over medium heat add olive oil, carrots, celery and onion and sautés for 2 minutes until vegetables breakdown then add shallots and thyme, sauté for 2 more minutes. Deglaze pan with Vin Santo and let reduce for 5 minutes under medium heat add fish or chicken stock , let re- duce by ½ and add salt and honey until sauce thickens, keep warm until ready.

4

Place sea bass fillets on white plate then spoon sauce until covered add some drops of balsamic for presentation. Then toss fennel with all ingredients in a bowl then top sea bass with salad.

Ingredients

 1lb of Chilean or White Sea bass, cut into 4 fillets seasoned 4 slices of prosciutto or Speck thinly sliced
 ½ cup of basil pesto or 16 basil leafs
 1 tablespoon of honey
 1 pinch of kosher salt
 2 tablespoons of chopped carrots
 1 small celery rib chopped
 ¼ onion “yellow” chopped
 1 tablespoon chopped thyme
 3 tablespoons of olive oil
 1 teaspoon of chopped shallots
 1 cup of Vin Santo “Italian dessert wine” or a white port 1 cup of fish or chicken stock
 2 tablespoons of honey
 ½ bulb of fennel sliced thin on a mandolin
 2 tablespoon on olive oil
 squeeze of fresh lemon
 splash of red wine vinegar
 cracked black pepper
 pinch of sugar

Directions

1

Prepare sea bass by making sure there are no bones or cartilage remaining. Slice fillets into four equal weight pieces and season with kosher salt and fresh cracked pepper. Mix basil pesto with salt and honey and set aside. Place pro- sciutto slices on flat surface and add a large tablespoon of the pest mix spread- ing it evenly leaving edged of prosciutto dry Place sea bass in the middle and wrap folding over prosciutto.

2

In large sauté pan over medium heat add 2 tablespoons of olive oil , add wrapped fillets browning prosciutto on both sides very lightly then place in oven for 5 minutes pull and let rest for 3 minutes. Then slice prosciutto off sea bass with scissors or a sharp knife.

3

In a medium sized sauce pan over medium heat add olive oil, carrots, celery and onion and sautés for 2 minutes until vegetables breakdown then add shallots and thyme, sauté for 2 more minutes. Deglaze pan with Vin Santo and let reduce for 5 minutes under medium heat add fish or chicken stock , let re- duce by ½ and add salt and honey until sauce thickens, keep warm until ready.

4

Place sea bass fillets on white plate then spoon sauce until covered add some drops of balsamic for presentation. Then toss fennel with all ingredients in a bowl then top sea bass with salad.

BRANZINO CON PROSCIUT TO EVIN SANTO
2017-10-25T10:37:50+00:00October 25th, 2017|