Branzino with Walnut Purée

From Union, Seattle

This week’s delicious recipe was ‘pinched’ from Ethan Stowell, chef/ owner of Union Restaurant, Seattle. Located just steps from Seattle’s Pike Place Market, Stowell’s flagship restaurant offers creative daily menus inspired by uniquely sourced and local ingredients, served in a quiet and casual setting in the heart of downtown Seattle. Each night Chef Stowell conducts his culinary orchestra incorporating nettles from the Olympic Peninsula, fresh River Crabs from Japan, or free range squab resulting in Seattle’s most unique culinary experience.
Branzino is a striped sea bass found in the Mediterranean. As an alternative, use sea bass fillets, or another firm, white-fleshed fish, with bones and scales removed.
About the chef: Ethan Stowell is a self-trained natural in the kitchen who finds his inspiration in fresh ingredients and clean flavors. He traces his passion and creativity with cuisine back to the family kitchen, where every night was a new culinary experiment for his father and himself. An avid reader, he keeps a library of over 1,000 cookbooks. He has received many accolades and is the chef/owner of three Seattle restaurants, having opened Union in 2003. Tavolàta, a contemporary Italian eatery located in the hip, urban Belltown neighborhood, opened in the winter of 2007 to enormous critical and popular acclaim. How to Cook a Wolf, Stowell’s latest endeavor, is nestled in the quaint Queen Anne neighborhood and features a range of small plates that concentrate and focus on the very essence of Italian cuisine. Opened in late 2007, How to Cook a Wolf has received tremendous recognition including a “Best New Restaurant” nod from Seattle magazine. Restaurant number four, an Italian seafood and pasta joint, aptly named Anchovies & Olives, is slated to open in early 2009.

Union
1400 First Avenue
Seattle, Washington 98101
206 838 8000
www.unionseattle.com

Branzino with Walnut Purée and Pea Sprout Salad is served at Union for $17.
This recipe makes 4 restaurant servings.

Ingredients for the Walnut Purée:
1 cup California walnut pieces, toasted
¼ cup extra virgin olive oil, plus 1-2 tablespoons more if needed
2 tablespoons finely chopped fresh chives
Salt and freshly ground pepper

Ingredients for the Branzino:
2 whole Branzino* (or white sea bass) scaled, cleaned and cut in fillets (4 fillets total)
2-3 tablespoons extra virgin olive oil
Salt and freshly ground pepper

Ingredients for Salad and Presentation:
4 large red radishes, sliced thin and kept on ice water
1 cup English pea sprouts, other micro-greens may be substituted
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice (from about half a lemon)
Salt and freshly ground pepper

Steal This Recipe® Step by Step Instructions for the Walnut Purée:
To make the walnut puree, combine the walnuts and ¼ cup of olive oil in a food processor fitted with the metal blade.
Process for about 1 minute, or until smooth, stopping once or twice to scrape down the sides of the bowl.
If necessary, with the machine running, add another tablespoon or two of oil; the mixture should have a sauce-like consistency, and not be too stiff.
Scrape into a bowl and stir in the chives, then season with salt and pepper to taste. Set aside.

Steal This Recipe® Step by Step Instructions for the Branzino:
To prepare the fish, rub your fingers over the surface of each fillet and, using pliers or tweezers, remove any small bones you detect.
Rub the fish with the oil, and season both sides with salt and pepper.
Just before you cook the fish, place about 2 tablespoons of the walnut puree in the center of each of 4 dinner plates.
Grill the fish 2-3 minutes on each side, until it is medium-rare.
Place a fish fillet on each plate, over the walnut puree.
(Alternately, the fish may be cooked on the stove top, over moderately high heat, in a skillet filmed with olive oil.)

Steal This Recipe® Step by Step Instructions for the Salad and Plating:
To make the salad, drain the radishes and combine with the English pea sprouts in a bowl.
Toss with the olive oil and lemon juice; season to taste with salt and pepper.
Divide the sprout salad among the plates, placing it on top of the fish.
Serve while the fish is warm.

Nutrition information per serving: 490 calories, 26 protein, 4g carbohydrates, 2g fiber, 42g total fat, 5g saturated fat