Branzino Almondine
Marcona Almonds, Castelvetrano Conserva, Brown Butter Crema, Lemon Oil, Grilled Meyer Lemon, Fresh Herbs
Chef Eduardo Zerpa of W San Francisco | San Francisco, CA
Adapted by StarChefs | August 2026 | Photo: Alexander Zeren
INGREDIENTS
Castelvetrano Conserva:
60 milliliters extra virgin olive oil
360 grams diced fennel
30 grams brunoise lemon peel
310 grams sultanas
100 grams dry currants
90 grams chopped capers
135 milliliters white verjus
120 milliliters Champagne vinegar
80 milliliters lemon juice
230 grams Castelvetrano olives, halved
½ bunch fresh thyme, leaves picked
35 milliliters lemon oil
Kosher salt
Brown Butter Crema:
480 grams whole milk
150 grams heavy cream
½ bunch thyme leaves
1 bay leaf
150 grams toasted milk powder
70 grams browned butter
Kosher salt
To Assemble and Serve:
1 fillet branzino
Roasted Marcona almonds
Lemon oil
Chopped dill
Chopped parsley
Chopped chives
Grilled Meyer lemons, halved
Red watercress
METHOD
For the Castelvetrano Conserva:
In a rondeau over medium heat, warm oil. Add fennel and lemon peel. Sweat until translucent. Add verjus and vinegar. Reduce heat and cook until au sec. Add lemon juice and remove from heat. Fold in olives, thyme, and lemon oil. Season with salt. Transfer to an airtight container and refrigerate.
For the Brown Butter Crema:
In a saucepan over medium heat, bring milk, cream, thyme, and bay leaf to a simmer. Transfer to a Vitamix Commercial blender with milk powder and browned butter. Blend until smooth. Season with salt. Strain through a fine-mesh sieve. Transfer to a saucepan over low heat and keep warm.
To Assemble and Serve:
In a sauté pan over medium-high heat, sear fish to desired doneness. Set aside. In a mixing bowl, toss Castelvetrano Conserva with desired amount almonds, oil, dill, parsley, and chives. Set aside. Spoon Brown Butter Crema onto a serving plate. Top with seared branzino. Spoon Castelvetrano Conserva alongside. Garnish with grilled Meyer lemon and red watercress.
