Tonight we have a classic fish dish represented at any fine dining restaurant! Wonderful seared branzino served on orzo pasta. Cooked with sautee broccolini and a nice caper dill seafood lemon butter sauce! Classic recepie that you can impress any guest! Please do follow our YouTube channel for more future recepies!
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INGREDIENTS
• Branzino filets
• EVOO
• salt and pepper
ORZO PASTA:
• 1lb Orzo pasta
• 32oz Chicken stock
Lemon butter sauce
• 12 tablespoons cold unsalted butter, sliced into 1/2 inch pieces
• 2 tablespoons chopped white onion
• 2 garlic cloves, minced
• 1/3 cup dry white wine
• 2 tablespoons fresh lemon juice
• salt and pepper to taste
• 1 tablespoons dill
• 1/2 lb large shrimp
Instructions:
1. First the sauce we will take 8 tablespoons of cold butter melted. Slowly and steady to prevent butter from breaking. Next add in shallots and garlic and cook till fragrance.
2. 1/4 Cup of dry white wine goes in next. 2 Tablespoons of fresh lemon juice and a pinch of pepper will season the sauce.
3. Boil broccolini till al-dente. Should take no more than 7-8 minutes. Shock the vegetables to stop the cooking process. From there we add EVOO garlic powder and pinch of salt and pepper to finish.
4. To cook the branzino we pan sear it skin side down 3-4 minutes per side. Keep an eye on fish to prevent sticking. While fish is cooking sautée about 6-8 large shrimp out as topping.
5. To finish sauce we add in dill, 1 tablespoon chopped capers.
6. Next we will boil chicken stock and cook our orzo pasta till al-dente. Then finish with salt and pepper to taste and serve.
Wine paring- Chardonnay DOC
Bosco del Merlo – ‘Bricola’ Chardonnay DOC
Profile: Straw yellow wine with green reflections, the nose is intense and mineral. Hints of peach, ripe yellow fruit, as pineapple and golden
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#branzino #branzinofish #searedbranzino #seabass #europeanseabass #orzopasta #orzo #caperdillsauce #lemonbutter #seafoodsauce #seafood #fish #finedining #foodie #food #foodblog #foodporn #howto #chardonnay #whitewine #italianwine #italian #cptexasfusion
Heat. Heat. [music] >> [music] [music] >> seared bronzino with a caper dill lemon butter sauce. [music] Y’all ready? Let’s go. First, we’re going to be taking our caper dill lemon butter, which is going to be sautéing a pan with white onion, garlic cloves, minced. Cold butter goes in next. Letting this [music] reduce down by adding in white wine, lemon juice, dill, and salt and pepper to taste. Finishing off with 1 tbsp [music] of capers. Now onto our orzo pasta. Taking in chicken stock. [music] Boiling this down with 16 oz of orzo pasta. Cook till al dente. Then adding in just a little bit of salt and pepper [music] to taste. Give this a mix and set aside. We’re going to be boiling our broccolini just like so. and then straining in shock with cold [music] water. Very nice. Taking our pan, adding in extra virginal olive oil. Sautéing this [music] just like so. Adding in just a little bit of salt and pepper and garlic powder. Very nice. Here onto our pan seared bronzino. [music] Taking extra virgin olive oil. We’re going to cook the skin side down just like so. Adding in [music] just a little bit of pinch of salt and pepper on top. Cook skin side down for a total of 3 to four minutes. While that’s working, we’re going to be adding [music] in six to eight large shrimp just like so. Cook shrimp till translucent [music] and flip fish on other side. Very nice. [music] Play time. Placing our orzo pasta just right on top. Our broccolini goes on next. >> [music] >> Seven days is Bosco de Merlo Bola Chardonnay straw yellow [music] white wine green reflections on the nose is intense in minerality of peach [music] ripe yellow fruit as pineapple and more as always please do like subscribe follow future recipes and I hope you have a good day now you’re here. Bye-bye. >> [music]
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