Follow the recipe from the chef Ben Pollinger

Branzino with mushrooms, spinach, tagliasco olives and garlic-fennel vinaigrette

INGREDIENTS

- 1 branzino
- Olive oil
- 3 oz of fresh mushrooms
- Salt, pepper
- 2 tbs of chili flakes
- 1 tbs of fennel seeds
- 1 tbs of coriander seeds
- 2 garlic cloves
- 2 tbs of chardonnay vinegar
- 2 oz of spinach
- 2 oz of arugula
- 1 tbs of fresh bread crumbs
- A few branches thyme
- 1 tbs of tagliasco olives
- 1 tsp of pimento d'Espelette
- 1 egg
- 1 lemon

LA RECETTE DU CHEF

Put some sliced garlic in a pan, wet up with olive oil and cook them without getting brown. When the borders begin to turn golden, add the fennel seeds, the chili flakes and cracked coriander seeds. Cook a few seconds. After, add the vinegar to stop cooking and more olive oil.

Saute the mushrooms in pan with some olive oil and season. Add the spinach and the arugola. Season. When it's enough cooked, cool it down and chop it. Add the bread crumbs, the thyme, the olives, the pimento d'Espelette and the egg. Finish with the lemon zests. Mix it.

Remove the scales, the fins, the guts and the gills from the fish . Maintain the belly. Make an incision along the back, cut like a filet without touching the belly. Proceed to the other side. Remove the bones from the base of the head to the bottom. Remove the pin bones. Fill the fish with the mixing and tie it up. Season and add a line of olive oil. Roast it in the oven on a parchment paper at 350 F° for 25 min. Slice it. Sauce it with the vinaigrette .

Main dish for 2 persons
Preparation time : 1 h
Difficulty : Medium
Required Material :