Dinner

Whole Branzino en Papillote with Saffron, Fennel & Charred Lemon Emulsion

Name: Whole Branzino en Papillote with Saffron, Fennel & Charred Lemon Emulsion
Prep time: 14 min
Cook time: 16 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 whole branzino, 12 oz each, cleaned and scaled; 1 pinch saffron threads; 1 small fennel bulb, thinly sliced; 4 sprigs fresh dill; 1 lemon, halved; 4 tbsp cold butter, cubed; 2 tbsp dry white wine; 1/4 cup fish stock; 1 tbsp shallot, minced; 2 tbsp olive oil; Fleur de sel, cracked white pepper; Edible flowers for garnish

A pristine whole branzino perfumed with saffron threads, thinly sliced fennel, and fresh dill, sealed in parchment and steamed until the flesh turns translucent and tender. At tableside, the parchment opens to release an ethereal herbaceous steam, accompanied by a silky charred lemon beurre blanc infused with saffron threads.

1273cal 163gprotein 15gcarbs 59gfat 14min prep 16min cook 2serves

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