BRANZINO
| Ingredients | Qty | Unit |
| Sea salt | 100 | gms |
| Black olive | 50 | ml |
| Thyme | 20 | gms |
| Potato | 100 | gms |
| Truffle oil | 5 | ml |
| Olive oil | 10 | ml |
| Eggs | 2 | No (only white) |
| Sea bass fillet | 1 | No |
| Butter | 10 | gms |
| Cherry tomato | 5 | No |
Method:
• Put olive oil, black olive and half of the thyme and blend together to make a tapenade & keep aside.
• Aerate the egg white with a whisk and mix with the sea salt and the rest of the thyme to give it a flavor.
• Peel the potato and thinly slice them.
• Put the potato and the cherry tomato in a try with little salt and olive oil in the oven to bake for 7 mins at 180C. Remove and drizzle truffle oil on the potatoes.
• In a hot pan sear the sea bass in butter with skin side up.
• Put the sea salt mixture on top of it and cook it in the oven at 200C for 7-8mins.
• Serve the fish with olive tapenade, truffle potatoes and black olive tapenade.
• Put olive oil, black olive and half of the thyme and blend together to make a tapenade & keep aside.
• Aerate the egg white with a whisk and mix with the sea salt and the rest of the thyme to give it a flavor.
• Peel the potato and thinly slice them.
• Put the potato and the cherry tomato in a try with little salt and olive oil in the oven to bake for 7 mins at 180C. Remove and drizzle truffle oil on the potatoes.
• In a hot pan sear the sea bass in butter with skin side up.
• Put the sea salt mixture on top of it and cook it in the oven at 200C for 7-8mins.
• Serve the fish with olive tapenade, truffle potatoes and black olive tapenade.
Chef Anurudh Khanna
Executive Chef
Westin Hotel, Pune
