Dinner

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

Name: Whole Branzino en Papillote with Gochugaru-Fermented Black Bean Glaze, Charred Baby Leeks & Black Garlic Emulsion
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2 servings
Ingredients: 2 whole branzino (12–14 oz each), gutted and cleaned by fishmonger; 12 baby leeks (or spring onions), white and pale green parts, halved lengthwise; 3 cloves black garlic, minced; 2 tbsp fermented black bean paste (douchi); 1 tbsp gochugaru (Korean red chili flakes); 1 tbsp unsalted butter, softened; 1 tsp sesame oil; 4 tbsp unsalted butter, cubed (for emulsion); 2 tbsp kombu dashi or fish stock; 1 tbsp rice vinegar (aged, if possible); 2 cloves fresh garlic, sliced paper-thin; 2 tbsp neutral oil; ½ tsp fleur de sel; White pepper; 1 tbsp white sesame seeds, toasted; 1 tbsp black sesame seeds, toasted; 4 thin lemon slices; 4 sprigs fresh dill or fennel fronds; ½ tsp gochugaru for garnish

A pristine whole branzino, filleted tableside to reveal tender, flaky flesh, cooked en papillote with a gochugaru-fermented black bean glaze and charred baby leeks, finished with a silken black garlic beurre blanc that catches the papillote's escaping steam. Crowned with crispy fried garlic chips and a scatter of toasted sesame seeds, this is a showstopper of technique, flavor complexity, and theatrical presentation.

872calper serving 69gprotein 16gcarbs 60gfat 30min 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