Branzino con Sale
Mediterranean Sea Bass in Salt Crust
By
Chef Tony Priolo
(Piccolo Sogno)
MediterraneanHere is a great recipe for Mediterranean Sea Bass given to us by Executive Chef and owner of Chicago’s Piccolo Sogno restaurant. Branzino is a silver skinned fish also know as the European sea bass. It is among the most popular Mediterranean fish and is widely used in Italian, Greek and Spanish cuisine. This fish, when cooked properly, has a buttery flavor with a smooth and silky texture. The Mediterranean Sea Bass in this recipe is baked with rosemary and lemon in a fish broth. This particular fish is beautiful when severed whole. It’s easy to fillet and de-bone and has a delicious flavor I sure you will enjoy. Citrus Infused Olive Oil INGREDIENTS 2 T estra virgin olive oil1 t of capers, choppedJuice from 1/2 of a lemonSegments from 1 ripe orangeSea salt and black pepper to tasteOptional: 1 t of chopped fennel frondPREPARATION Mix all the ingredients in a bowl and set asideBranzino INGREDIENTS 1.5 pound Mediterranean Sea Bass (scaled and gutted)1/4 cup of Sicilian Sea Salt (course)1sprig of fresh rosemary1/2 lemon, cut into slices2 cups of fish brothPREPARATION Stuff the rosemary and lemon slices into the belly of the fish.Season the fish, both sides with the sea salt and place on a baking pan with the left side of the fish up.Add the fish broth to the bottom of the pan.Bake the fish a in a 450 degree oven for 15 minutes.When the fish is done, transfer on to a platter large enough to display.You can de-bone the fish with a fork and a spoonTake the spoon and remove the fins with a fork.Then remove the skin with a fork from the tail side going towards the head.After the skin is removed take off the head and separate the meat from the bone with a spoon.Place on a plate and serve immediately with the Citrus Infused Olive Oil.
For reservations and menu, visit Piccolo Sogno's website.
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