NOTE: Each recipe is part of a 5 course tasting menu, therefore servings sizes may vary.
Directions for: Dandelion Wrapped Branzino With Scampi and Black Truffle Carpaccio, Black Olive Reduction
Ingredients
Scampi and Black Truffle Carpa2 oz olive oil
4 clove smashed garlic
8 oz scampi, reserve shells (substitute lobster or shrimp)
1 cup dry white wine
1 Tbsp sugar
4 oz shaved black truffle (substitute 2 oz truffle oil)
1 oz lemon juice
Baby Fennel1 tsp toasted fennel seeds
1 star anise
medium onion
2 clove garlic
4 baby fennels kept whole but with stems removed
1 cup chicken stock
lemon peel
season to taste with pepper
season to taste with salt
reserved scampi stock
cup white wine
1 Tbsp white balsamic
Orange Segment Salad2 ripe orange segments and set aside
Black Olive Oil Vinaigrettecup black olives, dried
cup sliced porcini mushroom
cup olive oil
2 clove roasted garlic
2 Tbsp sugar
1 tsp truffle oil, white
Branzino or Striped Bass Crusttsp anchovy paste
4 clove roasted garlic
1 tsp thyme
1 tsp rosemary
1 Tbsp Italian parsley
2 Tbsp sherry
cup minced pancetta
1 Tbsp minced red chili
cup olive oil
Season to taste with salt
Season to taste with pepper
Dandelion Leaveslb(s) dandelion leaves
juice from half a lemon
1 tsp grated nutmeg
cup toasted pine nuts
To the plate for the Branzino To The Plate for the ScampiDirections
Scampi and Black Truffle Carpa1. In a pot add a bit of olive oil, sweat the garlic and shells. Once garlic has some colour add white wine, sugar and season with salt and pepper. When wine is steeping add scampi and poach for 1 minute. Do not fully cook the shell fish. Strain the scampi and save the shell stock for braising the fennel.
Baby Fennel1. Toast fennel seeds in a none reactive pan, add star anise, onion and garlic with a splash of olive oil. After onion becomes translucent add everything else and bring to a simmer. Set aside.
Orange Segment Salad1. Place garlic, olives, mushroom in food processor and mince slowly; add olive oil. You may have to add more oil depending on the size of your olives. Remember you want a vinagrette like consistency. Add 1/4 cup of orange juice to finish.
Black Olive Oil Vinaigrette1. Remove pits of olives and bake in an oven for 175 degrees for 1 hour. Sweat some porcini mushrooms in a pan with some olive oil until soft.
Branzino or Striped Bass Crust1. Put the striped bass, skin on, in a flat pan. In a bowl, mix in all of the marinade ingredients and whisk together. Pour the marinade over the striped bass filet and marinate in the fridge for 4 hours. Skillet sear the fillets skin side down for 3 minutes medium to high heat, and then place your pan in the broiler at high heat for 2-3 minutes.
Dandelion Leaves1. Once filets are cooked to your liking set aside. Saut the dandelion greens in the same pan adding a bit of the fish marinade and finally the pine nuts.
To the plate for the Branzino1. On one end of the plate place 4 orange segments in a row. Place striped bass on top with the dandelion greens on top of the striped bass. Take the black olive vinaigrette and spoon it around.
To The Plate for the Scampi1. Slice the scampi as thin as possible on slight bias. Slice the black truffles as thin as possible, preferably using a truffle slicer, or carrot peeler. Begin to fan a slice of each in a circular motion on the plate. Drizzle with some good olive oil, lemon juice and touch of fennel broth. Season with salt and fresh black pepper.
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