Dinner

Whole Branzino en Papillote with Ras El Hanout, Charred Beets, Saffron Emulsion & Pomegranate Oil

Name: Whole Branzino en Papillote with Ras El Hanout, Charred Beets, Saffron Emulsion & Pomegranate Oil
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 2 servings
Ingredients: 2 whole branzino (400 g each), gutted and scaled; 2 tbsp ras el hanout spice blend (storebought or homemade); 4 medium beets, roasted and cut into 1-cm cubes; 2 preserved lemons, white pith removed, rind minced fine; 120 ml extra-virgin olive oil, divided; 1 pinch saffron threads (about 0.2 g); 30 ml hot vegetable broth; 100 g unsalted butter, cold, cubed; 2 tbsp pomegranate molasses; 60 g fresh pomegranate arils; 1 small bunch fresh cilantro (20 g), rough chop; 1 small bunch fresh parsley (15 g), rough chop; Sea salt, black pepper; Fleur de sel for finishing; 2 sheets parchment paper (35×45 cm each)

An entire branzino, gutted and scored, steams inside parchment with a spiced ras el hanout paste, roasted beets, preserved lemon, and pomegranate seeds. The parchment opens at the table, releasing an aromatic cloud of Moroccan spice and saffron. The delicate fish flakes away from the bone, infused with warm spice and saffron-butter.

1499cal 80gprotein 59gcarbs 106gfat 25min prep 30min cook 2serves

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