Filetto di branzino dorato con salsa di finocchio, arance caramellate, nocciole piemonte IGP e verza. Clorofilla di prezzemolo alla base.
Un branzino dalla pelle croccante cotto in padella, il contorno è un classico della cucina mediterranea, arance e finocchio. Il finocchio in questa versione è stato cotto con semi di finocchietto e aromi, frullato e ridotto in salsa mentre l'arancia è stata leggermente caramellata. Ho voluto dare croccantezza aggiungendo alcune Nocciole Piemonte IGP tostate in forno.
bravissimo!
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