Julian Baker

Filet of Branzino with Braised Artichokes and Arugola

Ingredients

4 each prepared 7-8 oz. Branzini filets

4 large prepared Globe artichokes cooked and sliced

1 fresh shallot peeled and finley diced

3 oz. chilled unsalted butter

4 sprigs fresh thyme

1 oz. dry vermouth

1 cup quality fish stock

4 oz. fresh arugula salad, picked and washed

salt and white pepper

extra virgin olive oil and sea salt for finishing

Method

1) Season the Branzini filets on both sides with salt and white pepper and brush with olive oil. 2) Line a tray with aluminum foil, lay the filets skin side up and place a sprig of thyme on each filet. 3) In a sauté pan, melt 1/3 of the butter, adding 1 tablespoon of olive oil. 4) Add the diced shallot and cook on a low flame until soft. 5) Add a little thyme to infuse the shallots. 6) Add the sliced fresh artichokes, season with salt and white pepper, mixing gently to coat the artichokes with the shallots. 7) Raise to medium heat and add vermouth, reduce until it’s almost evaporated. 8) Add the hot fish stock. 9) Place the fish into a preheated oven at 350 degrees for 4 1/2 minutes only. 10) Remove the fish from the oven, drain on a paper towel and allow to rest. 11) When the fish stock has reduced by 2/3, remove from the heat and agitate the remaining chilled butter into the sauce.

To Serve

1) Peel the skin half way back and fold over itself. 2) Lay the thyme back on the fish. 3) Spoon the artichokes and a bit of the sauce onto four warmed serving plates. 4) Divide the fresh arugula salad between the four plates and place on top of the artichokes and sauce. 5) Complete the dish by placing the filet of fish atop the fresh arugula. 6) Finish the dish with a drizzle of extra virgin olive oil and a sprinkle of your favorite sea salt. ENJOY!