2 fresh branzino fillets, skin on, pin bones removed
Fine sea salt & freshly ground white pepper
1 tbsp clarified butter or grapeseed oil
1 tbsp unsalted butter
1 sprig fresh thyme
Squeeze of lemon juice to finish
Ingredients for Champagne Beurre Blanc:
½ shallot, finely minced
½ cup Champagne (or quality dry sparkling wine)
1 tbsp white wine vinegar
¼ cup heavy cream (optional for creamery sauce)
6 oz (1½ sticks) cold unsalted butter, cubed
Salt & white pepper to taste
½ tsp lemon juice
Ingredients for Truffle Foam:
½ cup light chicken or vegetable stock
2 Tbsp heavy cream
1 tsp truffle oil (white or black)
1 tsp truffle paste or freshly grated black truffle
1 pasteurized egg white
Pinch of sea salt
(tiny squeeze of lemon juice)
Ingredients for Roasted Fennel:
2 small fennel bulbs, trimmed and quartered lengthwise (keep some fronds or sprigs for garnish)
2 Tbsp olive oil
1 tsp honey or a pinch of sugar
Sea salt & cracked pepper
1 tsp butter for finishing
For Garnish:
Freshly shaved black truffle
Fennel fronds/ sprigs
Method:
Preheat the oven to 400°F. Place fennel quarters on a baking tray, drizzle with olive oil, honey, salt, and pepper. Roast for 25–30 minutes, turning halfway, until deeply golden and caramelized on the edges. Finish with a dot of butter for gloss and flavor. Keep warm.
Make the Champagne Beurre Blanc. In a saucepan, combine shallot, Champagne, and vinegar. Reduce over medium heat until only 2 tablespoons of liquid remain. Lower the heat, whisk in the cold butter cubes one by one until the sauce emulsifies and turns velvety. Optional: add a splash of cream for richness. Strain through a fine mesh sieve and season with salt, white pepper, and lemon juice. Hold warm over a bain-marie.
Make the Truffle Foam. In a small saucepan, gently heat the stock, cream, truffle oil, and truffle paste. Do not boil. Remove from the heat and whisk in the egg white. until fully incorporated. Using an immersion blender, aerate until a light foam forms. Spoon the foam gently from the top just before serving.
Sear the Branzino. Pat fillets completely dry. Season with salt and white pepper. Heat clarified butter in a sauté pan over medium-high heat. Place fish skin-side down and gently press for 15 seconds to ensure crisp skin. Cook 3 minutes until the edges turn golden.
Flip briefly, add butter and thyme, and baste for 1–2 minutes until the flesh turns pearly white and just set. Remove and rest briefly.
