Dinner

Whole Branzino en Croûte de Sel with Saffron Emulsion, Charred Tomato Confit & Crispy Sage Breadcrumb

Name: Whole Branzino en Croûte de Sel with Saffron Emulsion, Charred Tomato Confit & Crispy Sage Breadcrumb
Prep time: 16 min
Cook time: 26 min
Total time: 42 min
Yield: 2 servings
Ingredients: 2 whole branzino (450–500g each), gutted and scaled; 850g sea salt; 1 egg white; 80ml water; 8–10 fresh sage leaves; 6 fresh thyme sprigs; 2 bay leaves; Zest of 2 lemons; 120ml dry white wine; 0.4g saffron threads; 90g cold unsalted butter, cubed; 60g panko breadcrumb; 40ml extra virgin olive oil; 400g cherry tomatoes, halved; 1 shallot, minced; 60ml fish stock; Fleur de sel; Cracked black pepper

A pristine whole branzino encased in a herb-studded salt crust, baked until the crust shatters to reveal impossibly moist, tender white flesh. Served alongside saffron-butter emulsion, slow-roasted tomato confit, and a shower of crispy sage breadcrumb that adds textural contrast and savoury depth.

1154cal 89gprotein 36gcarbs 67gfat 16min prep 26min cook 2serves

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