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1
Clean the branzino by removing the dorsal and belly fins, gills, and guts. Rinse thoroughly to remove any bloody spots.
2
Fillet the fish by making cuts along the backbone with smooth, gentle motions. Debone and trim as needed, then refrigerate until ready to use.
3
Slice potatoes into 2mm-thick slices using a mandoline. Cut rounds approximately 1 inch in diameter using a small cookie cutter or pastry tip. Reserve trimmings for fries.
4
Blanch the potato rounds in water, bringing to a light boil. Turn off heat, skim foam, drain, and spread on paper towels to dry.
5
Combine cornstarch or potato starch with clarified butter. This mixture can be made in advance and refrigerated, then warmed before use.
6
Brush fish fillets with the starch-butter mixture. Toss potato rounds in the mixture, then arrange them over the fillet in overlapping rows resembling fish scales, starting from the top. Refrigerate for up to 24 hours.
7
Make beurre blanc by reducing white wine, vinegar, shallots, herbs, and peppercorns together. Add heavy cream, reduce to about two-thirds, strain through a sieve, then whisk in butter pieces over low heat to emulsify. Season with salt and pepper.
8
Prepare leek garnish by julienning leeks, soaking in warm water, draining, and frying until crispy.
9
Heat a skillet and season the potatoes with salt. Place fish potato-side down and cook on one side over medium heat for about 12 minutes until the flesh turns opaque. Lower heat, add butter, herbs, and crushed garlic, basting constantly. Flip and cook for 1–2 more minutes.
10
Plate the fish, drizzle with beurre blanc, and garnish with fresh parsley and crispy fried leeks.
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