Spinach Tagliatelle with a Wild Boar Ragu Bianco

There is a technique to creating the most crispy yet tender potatoes ever. It does take a bit more rest time, but if you are planning for a dinner party, prep usually starts the day before anyway.

TYPE MAIN COURSE
SERVES 2
DIFFICULTY MODERATE
PREP TIME 5 MINUTES
COOK TIME 20 MINUTES

Ingredients

  • 2lb Branzino Cleaned, deboned, butterflied
  • ⅓ cup miso butter
  • 2 charred lemons
  • 1 bunch fresh mint
  • 1 bunch fresh dill
  • 1 bunch fresh cilantro
  • ⅓ cup olive oil
  • alt and pepper to taste

Miso Butter

  • 4 oz unsalted butter
  • ⅓ cup miso paste
  • 1 teaspoon soy sauce
  • 1 cup clove honey
  • 1 teaspoon fish sauce
  • Zest and juice of one limes

Directions

  1. For the miso butter, place all ingredients in a food processor. Blend until smooth.
  2. Preheat the oven to 375 degrees.
  3. With a D5 Brushed Stainless Steel 14 - inch fry pan, place olive oil in the pan. Next, spread miso butter on both sides of the branzino and season with salt and pepper. Place fish in the pan skin side up. Next place halved lemons in the pan.
  4. Place the pan in the oven for 15-20 minutes or to your desired temperature.
  5. Remove the pan from the oven and let the fish rest for 5 minutes. Carefully remove the fish from the pan and place on a serving plate. Garnish with fresh herbs and charred lemons.

Pro Tip

You can use fingerling potatoes or any other smaller size white potato here. Two keys are to not over cook them in the boiling water and also leaving them uncovered in the fridge. By leaving them uncovered, air will continue to circulate around the potatoes drying them out as much as possible. That is what is going to make them as crispy as possible.

RECIPE BY

Marcus Samuelsson

Marcus Samuelsson is the renowned chef behind many restaurants worldwide including Red Rooster in Harlem (NYC) and Overtown (Miami); Hav & Mar in Chelsea (NYC); Metropolis at PAC-NYC; Marcus Bar & Grille in Atlanta and its Live! flagship at American Dream (NJ); and several MARCUS locations including the Bahamas, Montreal and most recently Addis Ababa, Ethiopia. Samuelsson was the youngest person to ever receive a three-star review from The New York Times and recently won a 2023 Emmy Award for the Short Form Program “My Mark.” He was tasked with planning and executing the Obama Administration’s first State dinner honoring Indian Prime Minister Manmohan Singh. He has won eight James Beard Foundation awards as chef, author and TV personality. Additionally, Samuelsson has won numerous competition shows including Top Chef Masters and Chopped All-Stars and appears regularly on those franchises as a Judge. He also appeared as an Iron Chef on Netflix’s Iron Chef: Quest for an Iron Legend.

A committed philanthropist, Samuelsson is co-chair of Careers through Culinary Arts Program (C-CAP) which focuses on underserved youth. Samuelsson also co-produces the annual week-long festival Harlem EatUp! started in 2016 and later expanded into an award-winning TV series EatUp!: NYC aired annually since 2021. He is the recipient of the 2019 Vilcek Foundation Prize in Culinary Arts, awarded to immigrants who have made lasting contributions to American Society. In addition to The Rise, he is the author of multiple books including The New York Times bestselling memoir Yes, Chef and The Red Rooster Cookbook: The Story of Food and Hustle in Harlem. ​