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Ingredients

For the branzino:

  • 4 fillets of branzino, skin removed

  • 2 tbsp extra virgin olive oil

  • Sea salt to taste

  • Freshly ground black pepper to taste

  • A squeeze of lemon juice


For the cauliflower:

  • 1 small head of cauliflower

  • 1 cup whole milk

  • 1 cup vegetable broth

  • 2 tbsp unsalted butter

  • Salt to taste


For the black garlic purée:

  • 6–8 cloves black garlic, peeled

  • 2 tbsp balsamic vinegar (aged, if possible)

  • ¼ tsp sea salt

  • 2 tbsp olive oil

  • 1–2 tbsp water (as needed for texture)


For garnish:

  • 1/3 cup walnut halves, lightly toasted

  • Small fresh herb leaves (such as carrot tops, parsley, or chervil)

  • Extra cauliflower florets, shaved thinly (raw)

Directions

Make the black garlic purée

  1. Using an immersion blender, combine black garlic, balsamic vinegar, soy sauce, and olive oil.

  2. Blend until smooth, adding a little water to loosen if necessary.

  3. Pass through a fine sieve for a silky finish. Set aside.


Prepare the cauliflower sauce and garnish

  1. Separate the cauliflower into florets.

  2. Reserve a few small florets and slice them very thinly with a mandoline for garnish.

  3. In a saucepan, combine the rest of the florets with milk, broth, and a pinch of salt. Simmer gently until cauliflower is tender (about 12–15 minutes).

  4. Drain (reserving a splash of liquid), then blend with butter until smooth and creamy. Add back a bit of liquid if needed for a light purée consistency.


Toast the walnuts

Place walnut halves on a dry pan or in the oven at 160°C (325°F) for 5–7 minutes, until fragrant.


Cook the fish

  1. Pat fish fillets dry and season with salt and pepper.

  2. Heat olive oil in a non-stick skillet over medium-high heat.

  3. Sear fish fillets for 2–3 minutes per side, until golden and just cooked through.

  4. Finish with a light squeeze of lemon juice.


Plate the dish

  1. Place a spoonful of black garlic purée on the plate and spread slightly.

  2. Lay the fish fillet gently beside it.

  3. Dot cauliflower purée around the fish.

  4. Add toasted walnut halves and raw cauliflower shavings for texture.

  5. Garnish with small herb leaves.


Serve and enjoy!


Pan-Seared Branzino with Cauliflower, Walnuts & Black Garlic Purée

PAIRS WELL WITH 

Pinot Grigio

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