Dinner

Whole Branzino en Papillote with Charred Scallion–Cilantro Mojo & Roasted Huitlacoche

Name: Whole Branzino en Papillote with Charred Scallion–Cilantro Mojo & Roasted Huitlacoche
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 whole branzino (sea bass), 400–500 g each, cleaned and gutted; 1 bunch fresh cilantro (about 50 g), leaves and tender stems; 1 bunch fresh scallions (about 6), white and light green parts, roughly chopped; 3 cloves garlic, peeled; 100 ml extra-virgin olive oil; 2 tbsp lime juice; 1 tsp sea salt; ½ tsp white pepper; 200 g fresh or canned huitlacoche (corn truffle), drained if canned; 1 shallot, minced; 2 tbsp butter; 1 tbsp crema Mexicana or sour cream; Fresh epazote or additional cilantro for garnish; Fleur de sel for finishing; Lime wedges for serving

A whole, pristine branzino is sealed inside a parchment parcel with charred scallion and cilantro mojo, steaming in its own juices until the flesh is delicate and infused with herbaceous, smoky flavours. Served alongside creamy roasted huitlacoche (corn truffle) for earthy, luxurious contrast.

1423cal 161gprotein 8gcarbs 80gfat 15min prep 20min cook 2serves

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