Branzino with Champagne
Issue: December 31, 2018
Chris Flint, executive chef of the new NoMad Los Angeles hotel, shares his recipe of branzino with winter citrus, fennel and yogurt with Wine Spectator's Hilary Sims. Rather than seasoning with salt and pepper, he uses salt and acid. The acidity gives the dish a buoyancy and lightness. He pairs the meal with a Champagne that will highlight the branzino's citrusy zip and cut the richness of the fish flesh and yogurt sauce.
For the full article, check out the new issue of Wine Spectator, on newsstands December 4, 2018.