Dinner

Balık en Papillote Turqu: Whole Branzino in Parchment with Roasted Eggplant Purée, Charred Lemon & Black Garlic Beurre Blanc

Name: Balık en Papillote Turqu: Whole Branzino in Parchment with Roasted Eggplant Purée, Charred Lemon & Black Garlic Beurre Blanc
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 2 servings
Ingredients: 2 whole branzino (10–12 oz each), scaled and gutted; 1 large eggplant (12 oz); 3 lemons, halved crosswise; 2 tbsp extra-virgin olive oil; 1 tsp fennel pollen; 1 tsp sumac; ½ tsp Aleppo pepper; 4 tbsp unsalted butter; 1 tbsp black garlic paste; 2 tbsp dry white wine; 1 tbsp champagne vinegar; 2 shallots, minced; 6 fresh dill fronds; 6 fresh cilantro leaves; sea salt and white pepper; microgreens for garnish; fleur de sel for finishing

An elegant centerpiece that showcases Turkish flavors within the refined French technique of en papillote cooking. A whole, scaled branzino is seasoned with sumac, fennel pollen, and Aleppo pepper, then sealed in parchment with charred lemon slices, fresh herbs, and a layer of silky roasted eggplant purée spiced with black garlic. As it steams, the fish remains impossibly tender while absorbing subtle spice. The parchment is opened tableside, releasing aromatic steam. The fish is finished with a beurre blanc infused with black garlic paste and a squeeze of charred lemon juice. It's a dish of restraint, technique, and genuine sophistication.

749calper serving 55gprotein 35gcarbs 45gfat 30min prep 40min 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