🐟 The Recipe: Branzino Crudo with Apple Eau-de-Vie
Ingredients for 2 servings:
1 fresh branzino (European sea bass), wild-caught
Sea salt (preferably Fleur de Sel)
2–3 tsp cold-pressed olive oil, preferably Leccino or similar
1 tsp apple eau-de-vie (e.g., from Boskoop or Gravensteiner apples)
Optional: julienned apple or thin apple slices for garnish
Preparation:
Fillet the fish, remove all bones, and discard the skin.
Slice the fillet into very thin pieces.
Arrange on a plate in a fan shape.
Lightly season with salt.
Add a delicate splash of apple eau-de-vie – best applied with a pipette or spray bottle.
Drizzle with olive oil.
Garnish with apple slices if desired.
Serve, savor – and be amazed!
✨ Why Raw? Why Spirits?
Crudo (Italian for “raw”) is more than just uncooked fish – it’s an art form. Every cut, every ingredient matters. And with the right spirit, the dish becomes not just “special,” but almost poetic.
📽️ What to Expect in the Video:
✅ How to fillet branzino like a pro
✅ Wild-caught vs. farmed – what’s the difference?
✅ Choosing the right olive oil
✅ Why lemon isn’t always needed
✅ How apple eau-de-vie enhances your dish
✅ A sneak peek at the next episode: fish soup from the leftovers 🐟🍲
⏱️ Video Timestamps
00:00:00 – Intro & Episode Theme
Welcome to Cooking with Spirit – today’s theme: fish, crudo & cold cuisine
00:00:16 – What is branzino and why raw?
Introducing the fish – wild vs. farmed
00:00:51 – Myths about fish farming
Insights from a marine biologist: the 30 cm rule
00:01:15 – Filleting starts
Step-by-step: how to cut a perfect fillet
00:01:45 – Removing bones & fins
Prepping the raw fillet – almost bone-free
00:02:07 – Slicing thinly for crudo
Tips on slicing and evaluating meat quality
00:02:32 – What about the fish leftovers?
Teaser: fish soup in a future episode
00:02:59 – Seasoning with salt & olive oil
No lemon – just great oil and a touch of salt
00:03:25 – Finishing with apple eau-de-vie
The secret ingredient: apple aroma oil or fine fruit brandy
00:04:08 – Farewell & Preview
Encouragement to try it at home – Cooking with Spirit says goodbye
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