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Truffle-Infused Branzino with Champagne Butter Sauce, Purple Sweet Potato Puree, and Charred Broccolini Medley


For the Truffle-Infused Branzino:

4 fresh branzino fillets
2 tablespoons truffle oil
1 tablespoon finely chopped fresh chives
Salt and white pepper to taste

For the Champagne Butter Sauce:

1 cup champagne
1/2 cup heavy cream
1/2 cup unsalted butter, cold and cubed
Zest of 1 lemon
Salt to taste

For the Purple Sweet Potato Puree:

2 large purple sweet potatoes, peeled and diced
1/2 cup whole milk
2 tablespoons unsalted butter
Salt and nutmeg to taste

For the Charred Broccolini Medley:

1 bunch broccolini, trimmed
1 cup heirloom cherry tomatoes, halved
2 tablespoons olive oil
Salt and pepper to taste


1. Truffle-Infused Branzino:
Preheat the oven to 392°F (200°C).
Place branzino fillets on a baking sheet.
Drizzle each fillet with truffle oil and sprinkle with chopped chives. Season with salt and white pepper.
Bake for 8-10 minutes or until the fish is cooked through and easily flakes with a fork(depends on the size).

2. Champagne Butter Sauce:
In a saucepan, bring champagne to a simmer over medium heat. Allow it to reduce by half.
Reduce heat to low, add heavy cream, and whisk until well combined.
Gradually whisk in cold butter cubes until the sauce is smooth.
Stir in lemon zest and season with salt to taste. Keep warm until serving.

3. Purple Sweet Potato Puree:
Boil or steam purple sweet potatoes until fork-tender.
In a blender, combine sweet potatoes, whole milk, and butter. Blend until smooth and creamy.
Season with salt and a pinch of nutmeg. Keep warm.

4. Charred Broccolini Medley:
Heat olive oil in a skillet over medium-high heat.
Add broccolini and cook until lightly charred, about 4-5 minutes.
Add halved cherry tomatoes and cook for an additional 2-3 minutes.
Season with salt and pepper.

5. Plating:
Spoon a generous portion of purple sweet potato puree onto each plate.
Place a truffle-infused branzino fillet on top of the puree.
Arrange the charred broccolini medley around the fish.
Drizzle the champagne butter sauce over the branzino.

Serving/Nutritional Facts

Calories: Around 600-800 kcal
Protein: 30-40g
Carbohydrates: 40-50g
Fat: 30-40g

About Me

I’m Byron Ella, hailing from the beautiful Philippines. My culinary journey began as a commis galley with Crystal Cruises back in 2016, where I honed my skills and passion for the art of cooking. Transitioning to Seabourn Cruiselines, I embraced the role of a Demi Chef de Partie, delving deeper into the intricate world of gourmet cuisine.

Overall Time of Preparation & Other Info

Preparation: 30-40 minutes
Cooking: 30-40 minutes

The total time includes tasks like preparing and cooking each component simultaneously. Keep in mind that actual times may vary based on your cooking skills, equipment, and personal preferences.

It’s advisable to check the doneness of the fish, vegetables, and other components during the cooking process to ensure they meet your desired level of doneness and taste.

One such masterpiece that tantalizes the taste buds is the “Truffle-Infused Branzino with Purple Sweet Potato Puree and Champagne Butter Sauce.” This exquisite culinary creation not only showcases the delicate nature of branzino fish but also introduces a symphony of flavors through the addition of truffle, purple sweet potato, and a luxurious champagne-infused butter sauce.

The Branzino Journey:
Branzino, known for its mild flavor and flaky texture, takes center stage in this culinary adventure. The dish begins with fresh branzino fillets, which are carefully seasoned and infused with the earthy notes of truffle oil. This delicate preparation allows the natural essence of the fish to shine, creating a harmonious balance with the forthcoming accompaniments.

Truffle-Infused Elegance:
Truffle, a prized culinary treasure, adds a layer of sophistication to the dish. The truffle oil not only enhances the flavor profile of the branzino but also introduces an aromatic quality that elevates the overall dining experience. The finely chopped fresh chives contribute a hint of mild onion flavor, complementing the truffle’s earthiness and creating a delightful synergy on the palate.

Champagne Butter Sauce Extravaganza:
A culinary masterpiece is incomplete without a luxurious sauce to tie everything together. The champagne butter sauce, with its effervescent undertones, adds a touch of opulence to the dish. The reduction of champagne creates a concentrated flavor base, which, when combined with cream and cold butter, results in a velvety, decadent sauce. The addition of lemon zest imparts a citrusy brightness, enhancing the overall balance and depth of the sauce.

Purple Sweet Potato Symphony:
As a supporting act, the purple sweet potato puree introduces a vibrant and visually stunning element to the dish. The rich purple hue not only adds a pop of color to the plate but also signifies the nutritional benefits of this unique tuber. Boiled and blended to perfection with whole milk and butter, the purple sweet potato puree offers a creamy, slightly sweet accompaniment that complements the savory components of the dish.

Charred Broccolini Medley:
Completing the ensemble is the charred broccolini medley, a side dish that brings a burst of freshness and a hint of smokiness to the palate. The broccolini, lightly charred in olive oil, is paired with heirloom cherry tomatoes, adding a burst of sweetness and acidity. This medley not only provides a textural contrast but also contributes to the dish’s overall visual appeal.

Culinary Artistry on the Plate:
When plated, the truffle-infused branzino takes center stage, nestled atop a generous serving of purple sweet potato puree. The charred broccolini medley dances alongside, creating a picturesque tableau of colors and textures. A final drizzle of the champagne butter sauce brings the entire composition together, transforming the dish into a true work of culinary art.

Nutritional Insights:
While the focus of this dish is on its sensory delights, it’s worth acknowledging the nutritional aspects. The branzino provides a high-quality source of protein and omega-3 fatty acids, promoting heart health and overall well-being. Purple sweet potatoes, with their vibrant color, indicate the presence of anthocyanins, antioxidants known for their potential health benefits. The dish, when enjoyed in moderation, offers a well-rounded balance of macronutrients and essential vitamins.

The “Truffle-Infused Branzino with Purple Sweet Potato Puree and Champagne Butter Sauce” stands as a testament to the artistry and creativity that can be achieved in the kitchen. This gastronomic masterpiece not only delights the senses but also invites diners on a journey of flavors, textures, and aromas. Whether prepared for a special occasion or a culinary adventure at home, this dish showcases the endless possibilities that arise when exceptional ingredients and culinary craftsmanship come together on a plate.

History and Background:

The history of the “Truffle-Infused Branzino with Purple Sweet Potato Puree and Champagne Butter Sauce” is rooted in the culinary traditions that celebrate the marriage of diverse flavors and textures. Branzino, a Mediterranean sea bass, has long been a prized ingredient in European cuisine, cherished for its delicate flavor and tender flesh. The infusion of truffle, an esteemed and earthy delicacy, adds a layer of sophistication to the dish, creating a unique sensory experience.

The inspiration for this dish comes from the desire to showcase the natural elegance of branzino while harmonizing it with luxurious elements like truffle and champagne. The combination of purple sweet potato puree and charred broccolini medley adds a modern twist, introducing vibrant colors and additional layers of flavor to elevate the overall dining experience.

Michelin Guide Ideas:

In the realm of Michelin-starred dining, this dish embodies the principles of excellence and innovation. The utilization of premium ingredients, meticulous preparation techniques, and the creation of a cohesive culinary narrative contribute to its potential recognition in prestigious culinary guides. The truffle-infused branzino, with its carefully balanced accompaniments, has the potential to captivate the palates of discerning diners seeking a symphony of flavors on their plates.

Michelin inspectors would likely appreciate the precision in the execution of the dish, emphasizing the importance of the quality and freshness of the branzino, the subtlety of the truffle infusion, and the luxuriousness of the champagne butter sauce. The thoughtful incorporation of unique elements like purple sweet potato puree and charred broccolini medley showcases culinary creativity, a trait often celebrated in Michelin-starred establishments.

Home Cooking Advice:

Recreating this Michelin-inspired dish at home can be a rewarding culinary endeavor. Here are some tips to ensure success:

Freshness Matters: Source the freshest branzino fillets available. Opt for a reputable fishmonger or seafood market to guarantee quality.

Truffle Oil Quality: Invest in high-quality truffle oil for a genuine and robust truffle flavor. Truffle oil can vary in intensity, so choose one that aligns with your taste preferences.

Balancing Flavors: Pay attention to the balance of flavors in the champagne butter sauce. Adjust the lemon zest and salt levels to achieve a harmonious blend of acidity and richness.

Purple Sweet Potato Selection: Look for vibrant purple sweet potatoes. The color is indicative of the presence of antioxidants. Boil or steam them until tender for a smooth puree.

Broccolini Char: When preparing the charred broccolini medley, ensure a hot pan and minimal stirring to achieve a desirable char without overcooking the vegetables.

Tips and Techniques:

Infusing Truffle Flavor: To enhance the truffle flavor, brush the branzino fillets with truffle oil at least 30 minutes before cooking to allow the infusion to deepen.

Perfect Champagne Reduction: When making the champagne reduction for the butter sauce, keep a close eye on it. A gentle simmer and patience are key to achieving the right consistency.

Silky Smooth Puree: Achieve a silky smooth purple sweet potato puree by using a high-powered blender. Add small amounts of milk gradually to control the consistency.

Crispy Fish Skin: For a delightful textural contrast, sear the branzino fillet skin side down in a hot pan before finishing it in the oven.

Gluten-Free Cooking Advice:
For gluten-free viewers eager to indulge in this exquisite dish, the recipe is inherently gluten-free. However, it’s crucial to exercise caution and ensure that all ingredients, especially condiments and sauces, are gluten-free certified. Always read labels and choose gluten-free versions of products when necessary.

Furthermore, when selecting truffle oil and other condiments, verify that they are free from any gluten-containing additives. As gluten can hide in unexpected places, maintaining a gluten-free kitchen by using separate utensils and cooking equipment can provide additional reassurance for those with gluten sensitivities.

In conclusion, the “Truffle-Infused Branzino with Purple Sweet Potato Puree and Champagne Butter Sauce” is a culinary symphony that celebrates the artistry of gastronomy. Whether in a Michelin-starred restaurant or the comfort of your home, the careful selection of ingredients and meticulous cooking techniques will ensure a dining experience that is as delightful to the eyes as it is to the palate.


In a quaint village nestled within the rolling hills of Provence, there existed a culinary legend that whispered through the cobblestone streets and echoed in the kitchen of a humble bistro. The tale centered around a dish so extraordinary that it became the stuff of local folklore—the Truffle-Infused Branzino with Purple Sweet Potato Puree and Champagne Butter Sauce.

The story began with an enigmatic chef, Marcel, who had inherited the bistro from his ancestors. Marcel was known for his unwavering commitment to culinary excellence and his insatiable passion for creating dishes that transcended the ordinary. One day, as he strolled through the vibrant market square, inspiration struck him like a bolt of lightning.

Marcel’s culinary muse led him to the fishmonger, where he laid eyes on the freshest branzino fillets that glistened like pearls from the Mediterranean depths. Intrigued by the potential of this exquisite fish, Marcel’s imagination soared, envisioning a dish that would encapsulate the essence of the sea and the richness of Provencal terroir.

The journey to create the legendary dish took Marcel on a quest for the rarest of ingredients. He ventured into the truffle orchards, guided only by the whispers of the wind and the earthy scent that permeated the air. There, he unearthed the finest truffles, each one a treasure from the heart of the forest.

With truffles in hand, Marcel returned to his kitchen, where he embarked on an alchemical process of infusing the essence of the truffle into the branzino. The fillets, now anointed with the earthy elixir, seemed to shimmer with newfound brilliance.

Next, Marcel turned his attention to the purple sweet potatoes, a crop cultivated in the secret garden behind the bistro. Legend had it that these potatoes bore a mystical quality, imbued with the vibrant energy of the Provencal sun. Boiled to perfection and blended with care, the purple sweet potato puree emerged as a canvas of regal purple hues.

As Marcel reached the crescendo of his culinary symphony, he introduced the final element—the champagne butter sauce. He carefully reduced the champagne, allowing its effervescence to dance with the richness of butter, creating a sauce that was both indulgent and ethereal. The addition of lemon zest added a citrusy zing, reminiscent of a sunlit afternoon in the French countryside.

The completed dish, a masterpiece of flavors and colors, became the pride of Marcel’s bistro. Locals and travelers alike would pilgrimage to savor this mythical creation, each bite a journey through the landscape of Provence, from the depths of the Mediterranean to the heart of the truffle orchards.

The tale of Marcel’s Truffle-Infused Branzino became a source of community pride, and the bistro thrived as a beacon of culinary excellence. As the legend spread, the dish became a symbol of the village, its flavors echoing through the hills like a melody that lingered in the air.

And so, in this quaint village surrounded by lavender fields and olive groves, a culinary legend was born—a tale of a chef’s passion, a journey through the essence of Provence, and a dish that transcended the boundaries of imagination. Marcel’s Truffle-Infused Branzino had become more than a meal; it was a story told through the language of flavors, a story that enchanted the hearts and palates of all who tasted its magic.