Pan-Seared Branzino, Cucumber Salmoriglio, Borage Blossoms

branzino, salmoriglio, ciao fiore

Pan-Seared Branzino, Cucumber Salmoriglio, Borage Blossoms

Here we are on the sparkling azure Mediterranean. I’m in the cucina with Chefs Norma and Debi, cooking for opening day of our virtual ristorante Ciao Fiore! Norma is in the process making ricotta fresca for the extravagant antipasti tavola, and Debi is using sodium alginate and calcium chloride to craft the strawberry caviar which will top her lavender & mascarpone panna cotta as a part of the fabulous dessert course.

branzino, borage, salmoriglio, castelvetrano

My job is to execute the main course, and with the risotto already done, imagine my delight as the fishing boat pulled up to the dock, loaded with just-caught branzino! Fresh from the sea pan-seared fillets will be served with salmoriglio, a Sicilian fish sauce made with olive oil, lemon juice, garlic and herbs. For our grand opening, this particular version of the classic sauce will be enhanced with Meyer lemon confit, red chiles, cucumber, and Castelvetrano olives. Borage blossoms will finish the dish, with their sweet cucumber flavor accenting the sauce while their bright blue hue mirrors the sea.

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Avocado Cucumber Salsa

Avocado Cucumber Salsa over Panko Crusted Petrale Sole
  • Avocado – diced
  • Cucumber – peeled, seeded, diced
  • Spicy green chile pepper – finely chopped
  • Cilantro
  • Red onion – finely chopped
  • Lime juice
  • Olive oil
  • Salt and pepper

To equal amounts of diced cucumber and avocado add green chile, red onion, cilantro. Gently mix with a generous squeeze of lime juice and a splash of olive oil, salt and pepper to taste. Serve with fish, shrimp, scallops, chicken? Or with a finer dice, great with chips, too.
The recipe for Panko Crusted Petrale Sole here.

Mike’s Produce Truck

On my way home from work, I just pull over to the side of the road and shop for all the vegetables for my fresh salsa.  Now that’s my kind of Fast Food!
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