Branzino with white caponata
On the spring menu at Levante LIC in the Queens neighborhood of Long Island City, N.Y., executive chef Simone Venturini makes a white caponata by quickly sautéing cubed cauliflower, fennel, and celery in olive oil and mixing that with toasted pine nuts and a reduction of white wine vinegar and brown sugar.
He sear’s a branzino fillet skin-side down, finishes it in the oven, slices it in half, and plates it over a hot purée of leeks cooked in fish stock, the caponata, chopped dill, and a powder of black olives that had been dried in the oven overnight and then pulsed in a food processor.
Venturini said he uses the white caponata as a lighter element than traditional caponata, which has bold flavors including pronounced red peppers. He said the vegetables he chose result in a more nuanced flavor profile that complements the delicate branzino.
Price: $31