Dinner

Whole Branzino en Papillote with Gochujang-Fermented Black Bean Glaze, Charred Baby Leeks & Umami Black Garlic Emulsion

Name: Whole Branzino en Papillote with Gochujang-Fermented Black Bean Glaze, Charred Baby Leeks & Umami Black Garlic Emulsion
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 whole branzino (400–450g each), gutted and scaled, patted dry; Fine sea salt and white pepper; 200g baby leeks, cleaned and halved lengthwise; 30ml neutral oil; 200ml dry white wine; 3cm piece kombu seaweed (or 1 tsp dashi powder); 1 scallion, cut into 5cm pieces; 3 slices ginger; 1 star anise; 100g unsalted butter, cold and cubed; 4 cloves black garlic, minced to smooth paste; 2 tbsp fermented black bean paste (doenjang or ssamjang, finely ground); 1 tbsp gochujang, finely ground; 2 tsp rice vinegar; 1 tsp white miso paste; ½ tsp sesame oil; Pinch white pepper; 1 tsp white sesame seeds, toasted; 15ml toasted seaweed oil (available at Korean markets, or substitute toasted sesame oil with 1 tsp dried seaweed powder stirred in); Scallion green and shiso leaf for garnish

A showstopping en papillote combining French technique with Korean fermented soul: a whole branzino wrapped in parchment with charred baby leeks, then finished with a silky black garlic beurre blanc enriched with gochujang-fermented black bean paste and finished with crispy Korean seaweed oil. The fish stays impossibly moist; the parchment packet is opened at table for aromatic drama and theater.

1158calper serving 79gprotein 26gcarbs 75gfat 20min prep 25min 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