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Pan seared branzini
Serves 4
Prep time: 1 hour, plus 20 minutes to cook

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Ingredients:
4 portions of 6 oz. Branzini filets - skin on
2 Tbsp. canola oil
6 small fingerling potatoes roasted in a 350-degree oven for 30 minutes
1 Tbsp. unsalted butter
salt & pepper to taste

Sweet corn puree:
6 ears raw fresh corn, grated on a cheese grater and blended

Grape tomato salad:
3 cups grape tomatoes, cut in half
2 cloves garlic, sliced
3 small radish, sliced
1 small shallot, sliced
1 small bulb fennel, sliced
1 Tbsp. fresh basil, torn
1 Tbsp. fresh Italian parsley, torn
1 Tbsp. fresh chervil, torn
1 Tbsp. extra virgin olive oil 1 tsp. sherry vinegar
1/2 lemon, squeezed

Olive Tapenade:
1 cup kalamata olives
1 clove garlic, sliced
1 anchovy (optional)
1/2 Tbsp. Italian parsley, chopped

Directions:

In a non-stick pan, pan sear the branzini in oil until the skin is crispy and the flesh is white 80% up the sides of the filet. Drain the oil and add the pre-roasted fingerling potatoes. Add the butter and place in a 350-degree oven for 7 minutes.

While the fish is cooking, blend the grated corn and pass through cheesecloth. Cook the strained corn juice in a small pot until naturally thickened, about 3 minutes. Once thick, set aside.

Next, toss all of the ingredients for the grape tomato salad. Season with salt and pepper.

For plating, spoon a small amount of the corn puree on the bottom of the plate and top with warmed fingerling potatoes. Set tomato salad on top of the potatoes and the fish atop the salad. Finish with the olive tapenade and micro greens.

Sundy House
106 S Swinton Ave
Delray Beach, Florida 33444
(561) 272-5678
www.sundyhouse.com
Tue – Sat – lunch 11:30 – 2:30 (Nov – May only – no lunch hours during the summer)
Sunday brunch 10:30 – 2 pm year-round
Dinner: Tue – Saturday 6 – 10 pm
Closed Mondays

1 Comment

Jack on October 21, 2009 at 7:07

I think the DISH is fun and a great way these restraunts to promote their establishments. I will try them out and will cook some of the DISHE’S

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