Dinner

Whole Branzino en Papillote with Porcini Duxelles, Charred Leeks & Saffron Beurre Blanc

Name: Whole Branzino en Papillote with Porcini Duxelles, Charred Leeks & Saffron Beurre Blanc
Prep time: 18 min
Cook time: 24 min
Total time: 42 min
Yield: 2 servings
Ingredients: 2 whole branzino (400–450 g each), gutted and scaled; 40 g dried porcini mushrooms, finely minced; 80 g cremini mushrooms, finely minced; 20 g unsalted butter, for duxelles; 1 clove garlic, minced; 2 tbsp dry sherry; 4 large leeks, white and light green parts only, halved lengthwise; 60 ml extra-virgin olive oil; sea salt and cracked black pepper; 2 small fennel bulbs, thinly sliced; 4 sprigs fresh thyme; 1 bay leaf; 2 thin lemon slices per fish; 200 ml dry white wine; 100 ml fish stock; 120 g unsalted butter, cold and cubed; 1 small pinch saffron threads; 1 tbsp fresh lemon juice; fresh chervil or dill for garnish; fleur de sel

A whole branzino, gutted and scaled, is encased in parchment paper alongside a finely minced porcini mushroom duxelles, charred leeks, and fennel. As it steams, it cooks gently in its own juices, remaining impossibly tender and moist. The paper is opened tableside—a dramatic aromatics release—and the fish is flanked with a silken saffron beurre blanc that captures the steaming essence. Pure technique, pure flavor, pure Italian elegance.

1494cal per serving 82gprotein 65gcarbs 95gfat 18min prep 24min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this