Roasted Branzino

Roasted Branzino, “Potato Salad,” French Beans and Sorrel from Chef Jesse Schenker

Serves 4

For the Branzino:

4-500g cleaned filets of Branzino, skin-on

grapeseed oil

For the “Potato Salad:”

1 c. small market potatoes (i.e., similarly sized fingerlings, red new potatoes, etc.)

½ c. butter, cut into 1” pieces

1 c. crème Fraiche

1T lemon juice

½ c. yellow wax beans, blanched and cut into ¼” pieces on a bias

½ c. green beans, blanched and cut into ¼” pieces on a bias

3T scallions, sliced thinly on a bias

For the Sorrel Mayo:

½ c. sorrel

1 egg yolk

1 c. grapeseed oil

To Garnish:

2 c. baby wild arugula

3 T red baby sorrel

1 lemon, juiced

2T olive oil


For the “Potato Salad”: Place the market potatoes in a small pot. Cover with cold water. Bring to a boil and cook until a knife easily slides through. Drain and set aside. Meanwhile, heat a heavy-bottom pot over medium heat, add the butter and cook until the milk solids have fallen to the bottom and browned and the butter releases an aroma reminiscent of toasted hazelnuts. Set aside to cool. Once the butter is cool, place the crème fraiche in a bowl and whisk in the browned butter and lemon juice. Salt to taste. Combine the cooled market potatoes, wax beans, green beans, scallions and dressing.

For the Sorrel Mayo: Place the egg yolk in the bottom of a blender with the ½ c. of sorrel. Blend. While blending, slowly emulsify in the grapeseed oil. Salt to taste.

For the Branzino: Heat a non-stick pan over medium heat. Add grapeseed oil to coat the bottom of the pan. Salt both sides of the filets and place in the pan skin-side down; be sure not to overcrowd the pan. Lower the heat and continue to cook the fish for 5-7 minutes, then flip the fish over to the flesh side for 10 seconds and remove from the pan.

To serve: Place 2T sorrel mayo on the bottom of each plate. Arrange ½ c. “Potato Salad” over the sorrel mayo then add the Branzino filets. Dress the baby arugula with lemon juice and olive oil, salt to taste. Cover the Branzino filets with the dressed arugula.

*For Jesse’s full story, Click Here

*Photo by Danielle Kosann.