Grill-Charred Broccoli, Beurre Blanc & Crispy Anchovy Breadcrumbs
Bright-blanched broccoli charred over live fire, set over a silken white-wine butter sauce and crowned with anchovy-garlic panko. A composed side with real restaurant polish.
- broccoli, cut into large florets with a few cm of stem; peel and slice thicker stems680 g
- kosher salt, for blanching water and seasoning
- dry white wine120 ml
- white wine vinegar30 ml
- shallot, 1 minced for the sauce, 1 thinly sliced for the breadcrumbs2 medium
- heavy cream30 ml
- cold unsalted butter, cut into 1.5 cm cubes, kept cold170 g
- unsalted butter, for the breadcrumbs30 g
- olive oil, plus more for the grill15 ml
- anchovy fillets in oil, patted dry6 fillets
- panko breadcrumbs80 g
- garlic, minced2 cloves
- lemon, zested, then juiced1 whole
- flat-leaf parsley, finely chopped10 g
- black pepper, freshly ground
- flaky sea salt, to finish
- 1
Make the reduction: in your 5 qt Dutch oven or a small saucepan, combine the white wine, vinegar, and minced shallot. Reduce over medium-high until only about 2 tablespoons of syrupy liquid remain, 6–8 minutes. Add the cream and reduce by half, about 1 minute. Pull from the heat and let it fall to just warm.
medium-high - 2
Finish the beurre blanc: return the reduction to the lowest heat. Whisk in the cold butter cubes one or two at a time, adding more only as the previous nearly disappears. Keep the sauce at roughly 50–55°C — warm to the touch, never simmering. When it's glossy and coats a spoon, season with kosher salt and a small squeeze of lemon. Strain through a fine sieve into a warmed bowl and hold over a barely-warm water bath.
low50-55°C - 3
Make the anchovy breadcrumbs: melt the 30 g butter with the olive oil in the 10-inch nonstick skillet over medium. Add the anchovies and sliced shallot; stir until the anchovies melt completely into the fat and the shallot softens, 2–3 minutes. Add the garlic, 30 seconds until fragrant. Add the panko, toss to coat, and toast, stirring often, until deeply golden and crisp, 4–5 minutes. Off heat, stir in the lemon zest and parsley, season with black pepper. Spread on a paper-lined plate to crisp.
medium - 4
Blanch the broccoli: bring your 10 qt Dutch oven of generously salted water to a rolling boil. Blanch the florets and stem slices 2 minutes until vivid green and barely tender. Drain and plunge into an ice bath for 1 minute, then drain and pat very dry on towels.
high - 5
Char the broccoli: heat the Masterbuilt 1080 to high (260°C+) and oil the grate. Toss the dry broccoli with a thin film of olive oil. Lay it on the hot grate and char without moving, 90 seconds, until blackened edges form; turn and grill 30 seconds more. Season with kosher salt. (No grill access? Use the 12.5-inch stainless skillet ripping hot, in batches.)
high260°C+ - 6
Plate: spoon a generous pool of warm beurre blanc onto each warmed plate. Arrange the charred broccoli over the sauce. Heap the anchovy breadcrumbs over the top. Finish with a squeeze of lemon, a pinch of flaky salt, and freshly ground pepper. Serve immediately.
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