Recipes

Photo by Eva Kolenko

Branzino, Broccolini, Chanterelles, Pea Puree and Fennel Slaw

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

Buy Kitchen Toke magazine >>

SHARE THIS RECIPE

NEWSLETTER

Subscribe to our newsletter for updates on cooking with cannabis for health and wellness.

You have Successfully Subscribed!

NEWSLETTER

Subscribe to our newsletter for updates on cooking with cannabis for health and wellness.

You have Successfully Subscribed!