Dinner

Pan-Seared Robalo en Papillote with Purple Corn Velouté, Black Olive Tapenade & Burned Lime Oil

Name: Pan-Seared Robalo en Papillote with Purple Corn Velouté, Black Olive Tapenade & Burned Lime Oil
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 2 servings
Ingredients: 2 whole robalo fillets (6 oz each, skin on, pin bones removed); 3 cups fresh purple corn kernels (from 4-5 ears, or frozen); 1 cup whole milk; 2 tbsp unsalted butter (divided); 1 shallot, minced; ½ cup light seafood or vegetable stock; ½ cup pitted green castelvetrano olives; 2 tbsp neutral oil for olives; 1 tbsp white miso paste; 3 limes (2 for juice, 1 for burning); ¼ cup neutral oil; 6 fresh sage leaves; Maldon sea salt and cracked black pepper; Fresh cilantro & micro red amaranth for garnish; Parchment paper for en papillote

A whole robalo fillet, seared until the skin is shatteringly crisp, steamed en papillote with purple corn velouté and herbs, then presented tableside. The flesh is moist and sweet, the purple corn adds earthy sophistication, and a burnished lime oil speaks of coastal refinement. This is Peruvian technique rendered with restaurant-grade precision.

775calper serving 15gprotein 65gcarbs 55gfat 25min 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