Recipe: Branzino, clams and lemon saffron sauce

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Created by Chef Jasmin Porcic of Edge Catering, this dish celebrates Chef Porcic’s European heritage. Featuring Mediterranean Sea Bas (also known as Branzino), the recipe mixes citrus and spices with the fresh fish for a “unique sweet taste and texture,” according to Porcic.

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Branzino, clams and lemon saffron sauce

8 x 2.64 oz (75 g) Branzino filets (ask butcher to clean fish for you)

2.2 lbs (1 kg) manila clams

7 oz (200 g) heirloom carrots

3.5 oz (100 g) asparagus

1.41 oz (40 g) edamame, blanched and shelled

3.5 oz (100 g) leeks

10 sprigs of fresh thyme

1 cup (250 mL) white wine

1 cup (250 mL) whipping cream

3.5 oz (100 g) butter

Pinch of saffron

1/3 cup + 1 tbsp (100 mL) olive oil

Salt and pepper, to taste

1 lemon

2 fresh radishes

Fresh micro basil, for garnish

Vegetables

The best way to cook fresh vegetables is to steam them to keep as many nutrients as possible. In this case we are using beautiful, colourful heirloom carrots and what I like to do is to wash and gently scrub them with a sponge dedicated for vegetables. Cut carrots on a bias about 1/2-inch thick. Steam for 7-8 minutes and cool until ready to plate.

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Asparagus can simply be cut on a bias 1/2-inch long and steamed for 2 minutes then cool and reserve until plating.

Clams and lemon saffron sauce

Place clams in colander and rinse them under cold running water.

Cut leeks into 1-centimetre pieces and rinse with water to clean.

In a large pot, add the white wine, leeks, and thyme and bring to a boil, then add in the clams and cover. Continue cooking until all clams are open. If there are any that do not open, discard them.

Transfer into a bowl and remove the clam meat from the shells, saving a few with the shell on for garnishing. Strain the liquid into a small pot and bring to a boil. This liquid is enriched with clam nectar and will be phenomenal base for sauce. Add cream and saffron then reduce the heat. Simmer until sauce thickens, season with salt and juice of half a lemon.

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Branzino

Gently score Branzino skin with a sharp knife and season with salt and pepper.

Heat a non-stick frying pan on medium heat and add 2 tbsp of olive oil. Place fish in the pan skin side down. Gently press with spatula or spoon to ensure an even sear on fish. This will create beautiful crispy skin.

Cook until that side is golden brown then flip, add 75 g butter and juice of 1/2 lemon and baste for 30 seconds. Remove from the pan and place on a plate for 1 minute to rest and then proceed to plate.

In a small pan, heat remainder 25 g of butter and warm up carrots, edamame, and asparagus, then season with salt and pepper.

Place Branzino on the middle of the plate (2 fillets, stacked), arrange clams in shell and vegetables around the fish. Add clam meat to saffron sauce and spoon over the fish.

Garnish with thinly sliced radishes and micro basil. Enjoy!

Serves four.