SERVES 4
INGREDIENTS
4 large sea bass (branzino) fillets, each about 7-8 ounces
FOR THE POACHING LIQUID
1 onion, quartered
1 carrot
1 celery rib
1/2 lemon
splash of white wine
1 bay leaf
1 sprig of fresh parsley
8 black peppercorns
salt
FOR THE SANTINI SAUCE
1 cup extra virgin olive oil
good squeeze of lemon juice
5 tablespoons balsamic vinegar
1 large spring of rosemary
bunch of fresh chives
bunch of fresh flat-leaf parsley
bunch of fresh sage
2 garlic cloves, very finely chopped
1/2 teaspoon Aromat seasoning dissolved in 1 tablespoon water
Worcestershire sauce to taste
flaky salt and freshly ground black pepper
METHOD
FOR THE SANTINI SAUCE
Make the sauce the day before: mix oil, lemon juice, and balsamic vinegar.
Stripe leaves from the rosemary and finely chop all herbs together.
Add herbs and garlic to the oil, lemon and vinegar mixture.
Stir in the dissolved Aromat and a generous dash of Worcestershire sauce,
then season to taste with salt and pepper. Refrigerate until ready for use.
FOR THE FISH
This dish required the fish to be lightly poached and then dressed with the Santini sauce. Remove Santini Sauce from the refrigerator and allow to come to room temperature.
Find a large shallow pan or fish kettle in which to poach the fish. The pan should be large enough to remove the fish without breaking it.
Add enough water to the pan to just cover the fish, add all the poaching liquid
ingredients and bring to a boil. Adjust the saltiness to taste.
When it is boiling, reduce the heat so the liquid is at a gentle simmer.
Add the fish fillets and poach for about 5 minutes, until the fish is firm, cooked through. Carefully remove the fillets from the water and place on a serving plate.
TO SERVE
Whisk the sauce to ensure it is well blended.
Spoon over the fish and serve immediately.
