Dinner

Branzino in Crosta di Sale with Saffron Fennel, Charred Lemon & Salsa Verde

Name: Branzino in Crosta di Sale with Saffron Fennel, Charred Lemon & Salsa Verde
Prep time: 16 min
Cook time: 28 min
Total time: 44 min
Yield: 2 servings
Ingredients: 1 whole branzino, 800-900g, gutted and scaled; 500g kosher sea salt; 2 egg whites; Zest of 2 lemons; 1 tablespoon fennel pollen; 4 sprigs fresh dill; 4 sprigs fresh thyme; 2 lemons, halved; 1 fennel bulb, thinly shaved; Pinch of saffron threads; 2 tablespoons white wine; 100ml whole milk; 1 shallot, minced; 50g flat-leaf parsley; 1 tablespoon Dijon mustard; 3 tablespoons extra-virgin olive oil; 1 tablespoon white wine vinegar; Sea salt and white pepper

A pristine whole branzino encased in a fragrant salt crust infused with fennel pollen and fresh herbs, roasted until the fish is impossibly tender and brined perfectly by the crust. Cracked open at the table, it's served with charred lemon halves, silken saffron-fennel compote, and a vibrant salsa verde made with Ligurian parsley.

798cal 89gprotein 31gcarbs 34gfat 16min prep 28min cook 2serves

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