March 25, 2021 SAMANTHA GOWING

Patagonian Toothfish with Miso Butter

Name: Patagonian Toothfish with Miso Butter
Ingredients: 2 fillets Glacier 51 Toothfish – appx 100 grams each, skin on at room temp.; 1 teaspoon Brookfarm macadamia oil; 3 tablespoons mirin; 3 tablespoons white wine; ¼ cup coconut sugar; ½ cup white miso; 1 tablespoon butter, cubed; ¼ cup dried arame seaweed, soaked and drained; Micro herbs, succulents of your choice

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Author:

SAMANTHA GOWING

Ingredients

2 fillets Glacier 51 Toothfish – appx 100 grams each, skin on at room temp.
1 teaspoon Brookfarm macadamia oil
3 tablespoons mirin
3 tablespoons white wine
¼ cup coconut sugar
½ cup white miso
1 tablespoon butter, cubed
¼ cup dried arame seaweed, soaked and drained
Micro herbs, succulents of your choice

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Directions

Heat oil in a heavy-based pan.
Cook fish skin side down 4 minutes, turn over and cook a further 3-5 minutes pending on size.
In a heavy based small saucepan, combine mirin, white wine and sugar.Whisk over a low heat and the sugar has dissolved.
Slowly whisk in miso paste, ensuring it does not boil.Then add the butter, whisking gently to form a rich and glossy sauce.
Place fish on serving plates.Top with herbs, succulents and seaweed.
Serve with warm miso gloss.

Filed in: fillets

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