Dinner

Branzino Entero a la Sal Negra with Charred Habanero-Cilantro Butter & Roasted Celeriac

Name: Branzino Entero a la Sal Negra with Charred Habanero-Cilantro Butter & Roasted Celeriac
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 2 servings
Ingredients: 1 whole branzino (1.5 lb), gutted and scaled; 2 cups sal negro (black Peruvian sea salt); 1 cup coarse sea salt; 4 egg whites; 3 tbsp fresh cilantro, chopped; 2 tbsp fresh dill, chopped; Zest of 1 lime; 5 tbsp unsalted butter, room temperature; 1 habanero chili, roasted and minced; 1 tbsp lime juice; 1/4 tsp sea salt; 1 large celeriac root (14 oz); 2 tbsp olive oil; 3 cloves garlic, unpeeled; 1 tsp salt; 1/4 tsp white pepper; Micro cilantro for garnish; Fleur de sel

A showstopping whole branzino roasted in a striking black Peruvian salt crust infused with herbs, cracked open tableside to reveal steamed, delicate flesh. Finished with a vibrant habanero-cilantro butter, served alongside creamy roasted celeriac purée, crispy sal negra shards, and a bright lime wedge.

845cal per serving 71gprotein 25gcarbs 52gfat 20min prep 50min 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