October 28, 2022
Branzino Wheels
For each person, lay out a piece of thin prosciutto, on a cutting board. You can stack a 2nd piece of prosciutto on top of the first one, if you like your "crust" a little thicker. Then set a skinless branzino (cod works as well) fillet (about 6 oz each) on top of each slice of prosciutto. If the branzino doesn't cover the prosciutto, slice it thinner and use the extra meat to cover the prosciutto. Pepper the fish, and let it come to room temperature.
In the meantime, for each person, chop 1/4 fresh ripe juicy tomato, 1/2 clove of garlic, some onion (2 tbsp diced), 2 large green pitted olives, a tsp of capers, and 2 sun-dried tomatoes. Multiply these ingredients for the number of adults you are serving (use 1/2 of everything for a young child). Saute the onion first and then add all the other veggies, and a little salt if needed (it'll already be a bit salty, so taste first.) I add 1/2 anchovy just to add some depth of flavor, for each person, when the other veggies are almost soft. Let this mixture cool a bit, and then put a couple tbsp of the tomato mixture on top of each piece of fish.
roll up the fish from the small end, like a sleeping bag. It'll be quite thisk in diameter. Wrap each roll in parchment paper, twisting the ends really well. Lay the wrapped pinwheels on a baking sheet, seam side down. Bake in a heated 350 F oven, for 22 mn.
Sometimes I make a little wine-lemon-butter sauce (beurre blanc) to drizzle on top of the pinwheels, while the fish is cooking, but it's not necessary. It's tasty without as well, but if you love butter and lemonon your fish, then definitely make the sauce. Cook some diced shallots (about 2 tsp per person) in a little white wine 9pour yourself a glass and then tip a little into the pan...but keep enough for yourself to sip. Reduce to simmer until you have just about a tsp of liquid for each person. Then add 1 tbsp of butter, slowly, for each person. Take off the heat, and squeeze about 1/2 tsp of lemon juice for each adult. Sprinkle with salt. You can either pour this sauce through a strainer, or keep the shallots and drizzle without straining (this is my preference.)
Pine-nut Potatoes
For 4 people, start with a 1.5 lb bag of small potatoes...I generally get the bag with both red and yellow little guys. I wash and dry them, then cut them all in half...the really big ones I cut in fourths. You can simmer them for a bit first over the stove, or just roast them in some olive oil in the oven. I simmer mine for about 5mn, then toss them on a towelto pat dry. Then I put them on parchment paper on a baking sheet, toss with a little olive oil and salt, then roast for 35mn. While they're cooking make some aioli, if you don't already have some in the fridge. If you do have some, take out about 3 tbsp per person, so it comes to room temp while the potatoes are cooking. Also, while the potatoes are cooking, toast some pine nuts in a little butter, on the stove. I also sprinklesome espelette pepper and paprika in, with the pine nuts. When the nuts are lightly browned, take off the heat.
On individual plates, or on a serving dish, layer the aioli, then the potatoes, then sprinkle with some parsley, and top with buttery spiced pine-nuts.
Aioli
In a small food processor, blend until smooth: 3 chopped garlic cloves, 1-2 tsp dijon, one whole egg, one egg yolk and a pinch of salt and pepper. Slowly drizzle in 2/3 cup good olive oil. Add 1/2 cup whole milk yogurt and 1 tsp of fresh lemon juice. Blitz just a couple seconds.
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