Branzino with Caviar

Clean and scale the fish. Split along the spine and remove the head and innards. Season with salt and white pepper. Wrap in "Carta Fata" and bake at 300°F for 35–40 minutes.

For the leek vichyssoise: slice and simmer leeks in water until soft. Blend with olive oil and season lightly with salt. Strain until smooth.

Boil young potatoes, cut into chunks, and toss with salt, pepper, parsley, and olive oil.

Plate with warm leek purée in the center, potatoes on the side, and branzino overtop. Garnish with Sevruga caviar, a few microgreens, and a drizzle of olive oil.