Dinner

Sake-Steamed Branzino en Papillote with Dashi Velouté & Mizuna

Name: Sake-Steamed Branzino en Papillote with Dashi Velouté & Mizuna
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 whole branzino (14 oz each), scaled and gutted; ¼ cup sake (dry); 3 tbsp mirin (sweet rice wine); 1 cup dashi stock (kombu-bonito); 1 piece kombu (1×3 inches); 1 tbsp fresh ginger, sliced thin; 2 scallions (white and light green parts), cut into 2-inch pieces; 6 shiso leaves (or basil); 2 tbsp butter; 1 tbsp white miso paste; 2 cups mizuna (peppery Japanese greens); Fleur de sel and white pepper; Yuzu juice (1 tsp, optional)

A whole branzino steamed in parchment with sake, kombu, and ginger, releasing an intoxicating broth infused with dashi umami. The fish emerges tender and delicate, served with a silken dashi velouté and a handful of peppery mizuna wilted in the residual heat. Cutting into the paper at the table creates an aromatic theater.

608calper serving 75gprotein 8gcarbs 22gfat 15min prep 20min 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