Branzino With Pepparrotsas Horseradish Sauce Recipes

PAN-SEARED BRANZINO WITH HERB SALSA

Steps:

• Mince the anchovies, capers, garlic and red pepper flakes together on a cutting board, then sprinkle with 1 teaspoon salt and mash into a paste using the flat side of a chef's knife. Transfer to a food processor along with the parsley, mint and marjoram. With the motor running, drizzle in the olive oil and process until smooth; transfer to a medium bowl.
• Toast the fennel seeds in a skillet over medium heat, 3 to 4 minutes. Transfer to a cutting board and crush with the bottom of a small skillet. Combine with 1/4 cup of the herb mixture and the herbes de Provence in a small bowl. Put the fish fillets in a shallow dish and brush with the fennel seed-herb mixture. Cover and refrigerate 2 to 4 hours.
• Meanwhile, add the lemon juice, bell pepper and cucumbers to the remaining herb mixture. Cover and refrigerate until ready to serve.
• Heat 2 large nonstick skillets over medium-high heat. Brush the excess marinade off the fish. Working in batches, add the fish to the skillets, skin-side up, and cook until browned on the bottom, about 4 minutes. Flip the fillets, pressing with a spatula to sear the skin, and cook 2 more minutes. Serve with the herb salsa and lemon wedges.

HORSERADISH SAUCE (PEPPARROTSSAS)

Steps:

• In a small saucepan, melt butter.
• Add the flour, and whisk to combine.
• Whisk in the stock and cream, then cook for 10 minutes, stirring occasionally.
• Season with salt and white pepper to taste.
• Remove from the heat, and stir in the horseradish.
• Serve immediately.

BRANZINO WITH PUTTANESCA

Steps:

• For the puttanesca: To the bowl of a food processor, add the peppers, garlic, olives, capers, tomato paste, anchovy paste and salt. Process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. With the motor running, add 1 tablespoon water and the olive oil in a steady stream until emulsified and smooth. Pour the sauce into an airtight container and store in the refrigerator until ready to serve.
• For the branzino: Dry the branzino fillets well with paper towels. Score the skin of each fillet three times with a sharp knife. Sprinkle with the salt.
• Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium-high heat. Lay 4 fillets, skin-side down, in the pan; press gently to ensure full contact with the pan. Cook until the skin is golden brown and the flesh is opaque at the edges, 2 minutes. Flip the fillets and cook for an additional 10 seconds; remove to a plate. Wipe out the pan and repeat with the remaining oil and fish.
• To serve, spread some sauce on each serving plate and shingle 2 fillets on top. Drizzle with a little more sauce if desired.

BROCCOLI & HORSERADISH SAUCE

Steps:

• Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until tender., Meanwhile, in a small saucepan, combine the remaining ingredients. Heat over low heat until heated through. Serve with broccoli.

BRANZINO WITH HERBS AND TOMATO JAM

Steps:

• Heat oil in a large saucepan over medium heat; add mustard seeds, coriander, and cardamom and cook, stirring often, until mustard seeds begin to pop, about 1 minute. Add shallots, garlic, and ginger and cook, stirring often, until softened, about 5 minutes. Add fish sauce, sugar, turmeric, and red pepper flakes and cook, stirring constantly, until sugar is dissolved, about 1 minute.
• Add tomatoes. Bring to a boil, reduce heat, and simmer, stirring often, until tomatoes are falling apart and mixture thickens, 35-45 minutes. Mix in lime juice; season with salt and pepper. Let cool (you should have about 3 cups).
• DO AHEAD: Tomato jam can be made 3 days ahead. Cover and chill.
• Preheat oven to 350°F. Season fish lightly with salt and pepper. Lay 4 large rectangular pieces of parchment paper on a work surface. Spoon 1/4 cup reserved tomato jam in the center of 1 side of each sheet; top with fish, then another 1/2 cup tomato jam. Fold parchment paper over fish and crimp edges tightly to form a sealed packet. Place packets on 2 large rimmed baking sheets. Bake fish, rotating halfway through, 30 minutes.
• Open packets and top fish with herbs.

BRANZINO WITH FLORIDA AMAZU SAUCE

Steps:

• Fill a small bowl with water and add onion; let soak. Coarsely chop half of the cilantro and set aside.
• Cut the branzino into 10 small pieces. Fill a pot about 3/4 full with oil and place over medium-high heat until it has reached 360 degrees on a deep-fry thermometer.
• Place the flour and tempura batter in two separate shallow dishes. Coat each piece of fish with flour and then with tempura batter; carefully add to pot of hot oil and fry until just lightly browned. Using a slotted spoon, transfer to a paper towel-lined plate to drain.
• Coat fish carcass in flour and then in tempura batter; carefully add to the pot of hot oil and fry until crisp and lightly browned. Transfer to a paper towel-lined plate to drain.
• Transfer fried fish to a serving plate, using the carcass for presentation as desired. Drain onion and pat dry. Sprinkle over fish, along with cilantro, chile, and micro cilantro. Spoon amazu sauce over the fish, or serve it in a small dish on the side for dipping; garnish with daikon and serve immediately.

BRATWURSTS WITH CARAMELIZED ONIONS & CREAMY HORSERADISH

Steps:

• To caramelize onions, heat butter in a large, heavy skillet over medium-high heat. When melted and hot, add onion slices and cook until golden brown, stirring occasionally, 10-15 minutes.
• Add sugar and cook until onions are deep golden brown, stirring frequently, about 5 minutes more.
• Remove onions from heat and set aside.
• Mix all horseradish sauce ingredients together in a small bowl and refrigerate until ready to use.
• Grill brats (I prefer to slice them partially through).
• Place in toasted buns, spread with (mustard) onions and then horseradish sauce.

BRANZINO MEDITERRANEAN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Drizzle 1 tablespoon olive oil into a large baking pan; add onion and season with salt and pepper.
• Place the 2 cleaned fish into the baking pan and stuff each cavity with 1 lemon wedge, 1 rosemary sprig, and some of the red onion. Pour white wine and lemon juice over each fish and sprinkle with oregano. Drizzle the remaining 1 tablespoon olive oil over the 2 fish.
• Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 25 minutes. Gently slide a spatula between the bones to separate fish; remove all the bones. Serve fish on a platter and garnish with parsley and lemon wedges.

PEPPERY HORSERADISH SAUCE

Steps:

• Mix all ingredients.
• Cover and refrigerate at least 1 hour to blend flavors.

MUSTARD-CRUSTED BRANZINO

Steps:

• Preheat oven to 450°F. Whisk oil, mustard, garlic, and thyme in a small bowl. Using your fingertips or a rubber spatula, mix in breadcrumbs, squeezing or pressing to saturate bread, until evenly coated; season with salt and pepper.
• Open up fish and place, skin side down, in a large ovenproof pan or on a rimmed baking sheet; season with salt and pepper. Top with breadcrumb mixture, pressing to adhere. Roast until breadcrumbs are golden brown and fish is cooked through, 10-15 minutes.
• Serve fish with lemon wedges.

BRANZINO WITH ARUGULA SAUCE

Steps:

• Heat oven to 400 degrees. Bring a small saucepan of water to a boil, add egg, cook 6 minutes, drain and set aside. Place a Silpat or sheet of parchment paper in a baking dish large enough to hold the fish. Brush Silpat or paper with 1/2 tablespoon oil. Brush fish on both sides with another 1/2 tablespoon of oil and place in dish, skin side down. Combine fleur de sel, pink peppercorns, thyme and lemon zest and scatter on fish.
• Peel egg and coarsely chop. Into a blender, add egg, arugula, chervil, parsley, 3 tablespoons water, the lemon juice and the 1/3 cup olive oil. Process to a fine purée. Season to taste with salt and pepper. Set aside.
• Put fish in the oven and bake 12 to 15 minutes, until just cooked through. Spread sauce on each of 4 warm dinner plates. Cut each fillet in four pieces and place two pieces on each plate, on the arugula sauce. Season fish with salt and pepper. Garnish with arugula and serve.