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Sauteed Bronzino Fillet with Chickpea Puree

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Chef Chris Scarduzio, of Table 31 in Philadelphia, makes sauteed bronzino. Using many products from Rosa Foods, Chris also prepares a chick pea puree and an olive oil emulsion.
  Beluga lentils 1 Pound
  Carrot 2 Tablespoon, small diced
  Shallot 3 Tablespoon, small diced
  Celery 2 Tablespoon, small diced
  Butter 1 Tablespoon
  Olive oil 1 Ounce
  Heads of belgian endive 2
  Chicken stock 2 Cup (32 tbs)
  Fresh thyme sprigs 5
  Sugar 3 Tablespoon
  Lobster 1 Pound (Shells And Bodies)
  Carrot 1 , roughly cut
  Shallot 8 , sliced
  Garlic bulb 1
  Celery ribs 2 , roughly cut
  White mushrooms 6 Large, sliced
  Green onions 1⁄2 Bunch (50 gm), roughly cut
  Merlot 1 Quart
  Tomato paste 3 Tablespoon
  Plum tomatoes 4
  Chicken stock 3 Quart
  Fresh thyme 1⁄2 Bunch (50 gm)
  Parsley 1⁄2 Bunch (50 gm)
  Bay leaf 4
  Oil 2 Ounce, blended
  Butter 1⁄2 Pound, unsalted
  Bronzino 1 Large
  Oil 4 Ounce, blended
  Salt To Taste
  Pepper To Taste

Beluga Lentils:
Heat butter and olive oil in medium saucepot over medium heat until butter begins to foam. Add your carrots, shallot and celery and sweat until shallots are translucent. Add lentils to pot and stir, coating the lentils with the olive oil and butter. Season with salt and pepper. Add the bay leave and thyme. Cover lentils with chicken stock and bring to boil. When the lentil begins to boil lower heat and simmer until tender about 10-15 min.

Braised Endive:
Using a paring knife remove a ¼ of the core of the endive. Place the endive in a medium saucepan and add chicken stock, ¼ c sugar and thyme. Place the pot over high heat and bring to a boil, reduce heat and simmer for 25-30 min or until the core is tender. Remove pot from heat and strain. In a large sauté pan heat 1 oz blended oil until it begin to smoke lightly. Sprinkle endive with 3 T sugar, salt and pepper. Place in sauté pan sauté on both sides until golden brown.

Merlot Sauce:
Heat blended oil in large saucepot until it begins to smoke lightly. Add lobster shells to pot and sear for 4-5 minutes stirring occasionally. Add vegetables (except tomatoes) and tomato paste to pot and sauté until tomato paste begins to caramelize. Deglaze pan with red wine and reduce by half. Add bay leaf, herbs, tomatoes, and chicken stock to the pot. Bring to boil then reduce heat and let simmer until reduce by half. Strain sauce through strainer and whisk in the butter. Adjust salt and pepper. Pass through chiniose and serve.

Heat 2 oz blended oil in med sauté pan. Season both sides of fish with salt and pepper. When oil begins to smoke add fish skin side down and weigh it down with another sauté pan so that the fish does not curl. Sauté for 2 min. on each side place on plate with paper towel to remove excess grease.

To assemble dish:
Place the heated lentils in the center of a hot fish bowl or plate; place the fish on top lentils. Place a mound of endive on top fish. Add spoon sauce around the plate. Garnish with fresh chervil.

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Recipe Summary

Difficulty Level: 
Make your fish more interesting with this elegant recipe that the video here is sharing. See this amazing video that shows a recipe for sauteed bronzino fillet with chickpea puree. Enjoy your holidays with this great recipe that would surely amaze your family too!

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Nutrition Rank

Nutrition Facts

Serving size

Calories 1339 Calories from Fat 693

% Daily Value*

Total Fat 78 g120.6%

Saturated Fat 28.3 g141.3%

Trans Fat 0 g

Cholesterol 263.9 mg88%

Sodium 1363.9 mg56.8%

Total Carbohydrates 84 g27.9%

Dietary Fiber 8.5 g34.1%

Sugars 43.3 g

Protein 77 g154.5%

Vitamin A 142.7% Vitamin C 102.8%

Calcium 24.5% Iron 43.4%

*Based on a 2000 Calorie diet

Sauteed Bronzino Fillet With Chickpea Puree Recipe Video