Branzino à la Grenobloise
Main
Monsieur Benjamin
- 1 lbs Branzino fish
- 1 serv Soy glaze
- 300 g Giante beans
- 1 serv Grenobloise garnish
- 75 g Bloomsdale spinach
- 75 g Salted butter
- 50 g Lemon (Juice)
- 40 ml Olive oil
- 15 g Shallot (Chopped)
- 15 g Salt flakes
- 2 g Black pepper corn
- 15 g Fine herbs mix
Preparation of the Branzino:
- Boned out from the top of the fish leaving the belly sealed
- Take out pin bones
- Lightly dust in Gs
- Loosely wrap the fish in cling film to seal the two filets together but not so tight it becomes an unnatural shape.
- Season both side with salt and pepper mix
- Brush both sides of the fish with canola oil
- Fire in Josper directly on the grates getting single bar marks on each side (make sure to scrub the grates before fire)
- Transfer to sheet tray with a rack and cook in Josper at 400f till cooked approximately 6 minutes
Plating direction:
- Sauté 75g Bloomsdale spinach with lemon juice and salt
- Brown 75g of butter then add in 2 TBSP of Grenobloise and a splash of lemon juice making sure that butter is hot and not further cooking the Grenobloise.
- Heat up beans with olive oil, chopped shallot fine herb mix and lemon juice. (done add in all the bean cuisson just 2 TBSP of cuisson). Serve on the side in a small stove with underliner.
- With sauteed spinach as base then fish on top with a light glaze on the top layer the topped off with the brown butter Grenobloise sauce.
Story:
We have really wanted to put on an entree to share, something with some real wow factor when it hits the table and is also delicious. We take the bones out of the fish and grill it over the charcoal. The garnishes are simple but tasty and really allow the fish to shine. We think it is such an awesome dish to share for the table.
