Branzino, Broccolini, Chanterelles, Pea Puree and Fennel Slaw

This is spring on a plate, and it’s open to improvisation. Nothing is as good as fresh peas, but frozen can stand in.

• ½ pound broccolini
• 4 6-ounce branzino filets, skin on
• Kosher salt, to taste
• Vegetable oil as needed
• 2 tablespoons butter
• Freshly ground black pepper, to taste
• 8 ounces chanterelles, wiped and sliced
• 1 tablespoon garlic, minced
• ½ lemon, as needed 
• Pea puree, recipe follows
• Fennel slaw, recipe follows 
• Extra-virgin olive oil, as needed

Bring a medium pot of water to a boil and blanch the broccolini until wilted but still bright green, about 2 minutes. Drain and submerge in ice water to cool and lock in the color. Drain; set aside until ready to use.

Season filets on both sides with salt and heat a cast-iron pan to high. When hot, add 2 tablespoons vegetable oil and sear the fish skin-side down, about 2 minutes. Add butter and swirl pan to distribute. After a minute, turn over fillets, season with pepper, cook another 2 minutes and transfer to a warm plate. 

Wipe the pan clean with a paper towel and return it to the stove over high heat. Add 2 more tablespoons vegetable oil and add mushrooms. Season with salt, pepper and add garlic and broccolini, cooking for 2 more minutes. Finish with lemon juice to taste.

To serve, smear a generous spoonful of pea puree on a plate. Top with the mushroom and broccolini and then the fish. Top with the fennel slaw and drizzle extra-virgin olive oil. Makes 4 servings; THC will depend on amount in the fennel slaw.

To make the pea puree: Bring a small pot of salted water to simmer and add a squeeze of lemon. Add 2 cups peas and ¼ cup chopped onion and cook until tender, about 3 minutes. Strain and puree the in a food processor adding enough chicken stock to desired consistency. Season with salt.

To make fennel slaw: Whisk together 4 tablespoons infused extra-virgin olive oil, 1 tablespoon red wine vinegar, juice of ½ lemon, 1 teaspoon ground coriander and 1 finely grated garlic clove. Toss with 2 cups shaved fennel and season with salt and freshly ground black pepper. Before plating, toss with 1 ounce shaved Parmesan and 1 teaspoon bee pollen. THC will depend on the amount in the olive oil.

Recipe by Chris Sayegh