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Tasting Tips
Get ready for a trip to the Mediterranean island of Sardinia.
Michael Mina characterizes this sundrenched, rustic, seafaring cuisine with simple, pan-roasted, butter-basted branzino fillets. The sweet spiciness of orange-braised fennel enhances the sweetness of the fish, while also bringing a hint of citrusy acidity. A salad of garlicky calamari, subtly bitter endives and sweet orange supremes complements the rich tartness of the braised fennel. An orange vinaigrette, perfumed with star anise and spiked with Dijon mustard lends creaminess, spice and acidity that brings the entire dish into harmony.
Read how Chenin Blanc complements the flavors in this meal.