Restaurant-Style Za’atar Crusted Branzino

Hey there, I'm Yasi Rice and welcome to my home where the hustle and bustle of shopping, cooking, and cleaning all week is our way of preparing the cover chabases. So when that special moment arrives, we sit back, take a deep breath, and say out loud, ahm say shabas. [music] Welcome everybody to another episode on kosheranka. My name is Yasi Weiss. Today I'll be preparing a bronzino with a celery root puree. I have a beautiful bronzino filt. I have a celery root. Yeah, it's that big whatever thing that you see in the supermarket. You don't always know what to do with this. I peeled it and I diced it up. I have a pot of boiling water. Just going to add that to the pot of water. Cover it. hour and a half to two hours low flame. In the meantime, what I'm going to do is prepare the fish. The celery root puree is something you can prepare before yontiff. [music] The fish is something you want to prepare on yontiff. First, I'm going to start with a little light olive oil. And if you didn't guess, tuscanini. So, I like to use a zatar spice. This is a dish I make in my restaurant. of agrias or some call it agrias street. If you ask me, probably the best dish on the menu. Simple, clean, easy, and light. I have a beautiful filt of brunzino. I made three little incisions in here because I'm going to fry this skin down. I want crispy skin. [music] First thing I'm going to do is sprinkle it with some zatar on both sides and salt and pepper. Come on. A little massager. Ah, a little black pepper. A little bit of tuskanini sea salt. Yum. What I want to do is get this fish fried. It's around 3 minutes on each side. I want the skin to be crispy. The celery root puree on the side with a little bit of tahina and a little chimuri. [music] Looks hot. Let's go. beauty. Now, what you want to do is take a fish spatula with a ketchup. You want to squeeze down cuz you want that skin to get [music] nice and crispy. This will take around 3 minutes. I'll be right back. I'll flip it. I'll show you exactly what it's going to look like for sure. If you want to make this a little bit next level, take a little [music] bit of butter. M. Smells good already. Yum. The butter will give the fish an extra creaminess. Will be nice and flaky with the beautiful crispy delicious skin. Watch this. Probably another 2 to 3 minutes. This fish is done. Beauty. Here I go. My fish looks ready. The butter smells yummy. [music] Uh-oh. I broke it. If you break it at home, it's not a problem. If you break it on camera, it's a problem. Beauty. I'm going to show you what the celery root puree will look like after I pured it. It cooked for 2 hours. I put the the hand blender. Yeah, you it. And that's it. Simple. And I'll show you how to plate it. Let's clean up. So, here we are all cleaned up and ready to prepare that perfect Milik bronzino celery root puree dish. Healthy, clean, easy, fresh, crispy, and Baron Herzog Grigio. Delicious. Let's plate. So the celery root I showed you before that cooked for around 2 hours. Take a spoon kaka. This is something you can prepare before y. Just warm it up in your oven. Have it ready. The fish a little spices on it. You pan fried it around 2 three minutes on each side. That's all you need. Take a slice. Just like that. Beautiful. Right on top. To take it to the next level, here we go. Chopped parsley. Let's take two cubes of garlic. A little bit of olive oil. Actually, more than a little bit. A little bit of salt. I like the sea salt. Mix it up. Chimachuri [music] ready. You saw how long did that took? About what was that? Like 11 seconds, 15 seconds. Parsley, olive oil, garlic, [music] and salt. Very, very important. But again, it's nothing but a squeeze bottle. Get the mighty tina. I got the organic one. You know why my likes organic? Whatever. Oh, organic notes. It's not a skiten. Okay. Organic tahina squeeze. Beauty. You know what's funny? That it looks fancy, but it's so simple. A little bit of this. It's exactly how I serve it in my restaurant. Little little pine nuts, a little bit of lemon, and a little bit of lime. So I get my cabbage beauty this [music] lemon for that extra touch that the higher people don't know about yet I can tell you is next level capers. This Tuscanini [music] capers all the way from Italy. Put it around a little bit everywhere. Kiss sea salt. All I have to do is add some olive oil. This dish [music] restaurant style actually better than restaurant style. You can't get this in a restaurant. Actually, you could. You can get this at my restaurant on a bus street, but no butter. Until next time, my name is Jesse Weiss. Thank you for watching my show. Crispy Bronzino with celery root [music] puree. Enjoy. Looking forward [music] to serve you my new restaurant in Lakewood. [music]