Branzino With Pepparrotsas Horseradish Sauce Recipes

PAN-SEARED BRANZINO WITH TOMATO AND CAPERS

Pan-Seared Branzino with Tomato and Capers image

Provided by Giada De Laurentiis

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 skin-on branzino fillets, bones removed
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
1 cup cherry tomatoes, quartered
2 tablespoons capers, drained and rinsed
1/2 cup pitted nicoise olives, halved
3 tablespoons dry white wine
1 tablespoon unsalted butter
2 tablespoons chopped fresh Italian parsley

Steps:

Heat a large skillet over medium-high heat. Place the branzino fillets on paper towels and dry well. With a sharp knife, score the skin of each fillet by making three shallow cuts on a slight diagonal. Sprinkle the fillets on all sides with the salt.
Add the oil to the hot pan; then add the fillets, skin side down, being sure to lay the fish away from you in the pan. Press gently on each fillet to make sure the skin has full contact with the pan. Allow the fish to cook undisturbed for 3 minutes. Using a fish spatula, gently flip the fillets and cook for another 30 seconds. Remove the branzino to a platter, skin side up, and keep warm.
To the hot pan, add the tomatoes, capers and olives. Cook for 1 minute, stirring with a wooden spoon. Add the white wine, reduce the heat to medium, and cook until the wine is reduced by half, about 2 minutes. Stir in the butter and parsley. Spoon the sauce over the branzino and serve.

BRANZINO WITH PEPPARROTSAS (HORSERADISH SAUCE)

Branzino with Pepparrotsas (horseradish sauce) image

Pepparrotsas is a Scandinavian mainstay condiment. It is a horseradish sauce that is creamy, sharp, tangy and fresh. Creme Fraiche can be easily made by taking one cup of heavy cream and adding 2 tbsp buttermilk. Place in jar with a lid and let it sit in a dark place at room temp for 12 to 18 hours then refrigerate. This sauce...

Provided by barbara lentz

Categories Fish

Time 1h15m

Number Of Ingredients 16

Ingredients

4 branzino fish filets
1 Tbsp olive oil
1/2 c dry white wine
MARINADE
1/4 c each soy sauce and water
4 clove garlic
2 Tbsp each olive oil and sugar
rosemary and thyme sprigs
fresh cracked pepper
PEPPARROTSAS
1 c creme fraiche
1/2 c heavy cream whipped until thick
1 Tbsp freshly grated horseradish or 2 tsp jared horseradish
2 tsp lemon juice
1 tsp honey
salt and pepper

Steps:

1. Add the soy sauce,water, garlic, oil, sugar, rosemary,thyme, and pepper together. Add the fish and let marinate for at least 1 hour. Turning the fish in the marinate every 15 minutes.
2. While you are marinating the fish. Beat the heavy cream until thick. Mix in the creme fraiche horseradish, lemon juice and honey. Taste and adjust for salt and pepper. Place in fridge to let the flavors meld.
3. Add 1 tbsp olive oil to a cast iron skillet or regular skillet. Remove the fish from the marinade and discard the marinade. Sear the fish about 4 minutes each side. Then add the wine and let the fish cook until done and the wine has evaporated. Remove fish and serve with the sauce

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