February 21, 2023
Pan Seared Branzino with Ravigote Sauce, Pickled Mustard Seeds, Blistered Tomatoes, Asparagus, and Tarragon Oil
Ravigote is a French sauce made of mustard rather than an egg based emulsion. Feel free to add different herbs to change the flavor profile. Dill makes an excellent version. I like to serve this with a delicate white fish. Branzino, sea bass, snapper, and flounder are all delicious options if you want crispy skin. If you will not be cooking the skin, then halibut, tilapia, and sole work well here too. Plan on making the pickled mustard seeds at least a day ahead (they will last for up to a month refrigerated). Likewise, the tarragon oil can be made up to a week ahead. Then it’s a quick finish to this dish for something that looks fancy but is actually fairly low effort. This would also be an excellent brunch dish with poached eggs in place of the fish and fried shallots or celery root added for a crispy texture.
Servings: 4
Calories: 687kcal
Ingredients
Pickled Mustard Seeds
- 1/4 cup yellow mustard seeds
- 1/2 cup vinegar such as white wine or cider vinegar
- 1/4 cup water
- 1/4 teaspoon salt
- 1/4 teaspoon stevia glycerite or 1/4 cup monk fruit, golden, or brown sugar
- 1 teaspoon molasses adds a depth of flavor and some caramel notes and doesn’t add many carbs per serving
Ravigote Sauce
- 1 tablespoon of Dijon mustard
- 1 tablespoon white wine vinegar
- 1/2 cup avocado oil
- 2 teaspoons capers chopped
- 2 teaspoons gherkins chopped
- 2 teaspoons parsley chopped
- 2 teaspoons tarragon chopped
- 2 teaspoons shallots minced
- salt and pepper to taste
Tarragon Oil
- 1/4 cup tarragon
- 2 tablespoons parsley leaves packed
- 1/4 cup avocado oil
- salt to taste
Vegetables
- 1 1/2 pounds asparagus ends trimmed
- 12 ounces cherry tomatoes
- 2 tablespoons avocado oil
- salt to taste
Fish
- 1 1/2 pounds delicate white fish with skin on, 1-1 1/2-inch thick, 4 pieces
- salt to taste
- avocado oil as needed to coat the bottom of a pan
To Serve
- fresh tarragon leaves optional
Instructions
For the Mustard Seeds
- Place seeds in a small pot and cover with cold water. Bring to a boil and then drain the water off. Repeat as needed until the boiled water no longer tastes bitter (this can take many rinses). Add the vinegar, 1/4 cup. water, salt, sweetener, and molasses. Simmer for 20 minutes and then transfer the seeds and the brining liquid to a jar. Cool to room temperature and then store in the refrigerator for up to 2 months.
For the Ravigote Sauce
- Whisk together the mustard and vinegar in a medium size bowl. Slowly stream in the oil while whisking constantly to emulsify the sauce. Once thick and creamy, stir in the remaining ingredients and season to taste with salt and pepper. Set aside (will keep for up to a week, refrigerated).
Tarragon Oil
- Place the greens into a fine mesh strainer and bring a kettle of water to a boil. Pour the kettle of boiling water over the greens in a sink (should take about 10 seconds). Immediately rinse in cold water to blanch and cold shock them (this helps the greens and therefore the oil retain its beautiful green color). Press out as much liquid as possible and transfer to a high power blender cup. Add the oil and season with a bit of salt. Blend on high, or until completely smooth. Pass through a coffee filter into a bowl (or 3 layers cheesecloth). Store in the refrigerator for up to 1 week).
Vegetables
- Heat your oven’s broiler and line a rimmed baking sheet with foil. Rub the foil with a bit of avocado oil to prevent sticking and add the asparagus and tomatoes to different sides of the same pan and season with a bit of salt. Toss the vegetables to lightly coat in oil and then broil for about 5-10 minutes, or until lightly charred. Remove from oven and set aside. You may need to pull the asparagus before the tomatoes.
For the Fish
- Season the fish. generously with salt on both sides. Set skin side up on a plate and refrigerate for at least 1 hour and up to 2 hours.
- When all the other components to the dish are prepared, cook the fish. Dry throughly with paper towels and heat a generous amount of avocado oil in a large nonstick pan over high heat until almost smoking. Place the fish, skin side down onto the pan, pressing each piece down gently to ensure good contact. Once all the fish is in, turn the heat to medium-low and cook for 8-12 minutes, or until the skin is crisp, golden, and the meat of the fish is opaque except for the very top portion of flesh. Then flip the fish and turn off the heat, letting the fish cook until opaque throughout, a few seconds more.
To Serve
- Spread ravigote sauce over each plate, top with asparagus and tomatoes. Drizzle tarragon oil around the plate and top with the fish, crispy skin side up (or else it will become soggy and lose its crisp). Top with a small spoonful of pickled mustard seeds and a couple leaves of fresh tarragon, if desired. Serve immediately.
Notes
The mustard seeds serves 8 but the nutrition is for 4 servings.
Protein:Energy Quotient [calories]: 0.41, Protein % of calories: 21.4%
Nutrition Facts
Pan Seared Branzino with Ravigote Sauce, Pickled Mustard Seeds, Blistered Tomatoes, Asparagus, and Tarragon Oil
Amount per Serving
Calories
687
% Daily Value*
Fat
55
g
85
%
Saturated Fat
7
g
44
%
Polyunsaturated Fat
9
g
Monounsaturated Fat
36
g
Cholesterol
136
mg
45
%
Sodium
380
mg
17
%
Potassium
1166
mg
33
%
Carbohydrates
15
g
5
%
Fiber
5
g
21
%
Sugar
7
g
8
%
Protein
37
g
74
%
Vitamin A
2214
IU
44
%
Vitamin C
34
mg
41
%
Calcium
147
mg
15
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
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