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Perfectly seared and roasted Mediterranean seabass. This was taken during a dinner tasting, and they got it precisely right again on another version of their seabass, during my second visit with colleagues. I got to understand that this seabass was first seared skinside down (hence the crisp skin), then finished in the oven to fully cook the fish while retaining the crisp in its skin.
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This Branzino is served with zucchini in three forms - zucchini cream, zucchini blossom, and sauteed zucchini dressed with tarragon salmoriglio, a tangy and buttery house-made blend with orange zest and white wine.
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The Tarragon emulsion was amazing here. It is a seabass stock prepared using the bones of the seabass, together with fresh tarragon. This lends a buttery, refreshing creaminess to the firm, sweet, textural fish.
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Really enjoyed both my visits there. If you haven't been to Zafferano, do visit for the food and the gorgeous view of the Marina skyline. If you have already been to Zafferano, do visit again as Chef Andrea has just taken over the kitchen here to revamp the menu that reflects his illustrious career in Italy and several highly successful Italian restaurants.
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I'll also be sharing selected dishes from the Chef's Tasting Menu soon.
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