These two recipes are from the toothfish dinner specified in the previous post.
250 g Toothfish steak – skin off
1 L Olive oil
4 Bay leaves
4 cloves Garlic
1/2 tbsp Dried thyme
1/2 tbsp Dried oregano
50 – 70 g Fennel – shredded
1/2 Lemon – juiced
1 Nori sheet – cut into small pieces
1 tbsp Soy sauce
1 tbsp Mirin
4 tsp Extra virgin olive oil
1/2 Black truffle
1 bunch Coriander
4 tbsp Herring roe caviar
1. Three days before the dish, dice the truffle and coriander into fine pieces and soak in enough extra virgin olive oil.
2. In a sauce pan, add 1L oilve oil, the bay leaves, the garlic and dried spices. Heat at very low heat until lukewarm on the outside. Make sure the temperature does not go over 55 oC.
3. Slide in the fish steak into the oil and continue to cook at this temperature (< 55 oC) for 12 minutes until the fish is cooked through.
4. Meanwhile, to the shredded fennel, add a pinch of salt, pepper and the lemon juice. Mix well.
5. To the small pieces of nori, add the soy sauce and mirin and mix well. Continue to add 4 tsp extra virgin olive oil and stir to make a fine and thick paste.
6. Once the fish is cooked, plate up. Arrange the fennel salad in the center of a plate. Place the steak on top of the fennel and add the nori paste at the center of the fish. Randomly add some herring roe caviar and spoon over the truffle and coriander oil.
The taste of this dish can be read here.
Pan-fried Toothfish Steak
250 g Toothfish steaks
2 pieces Toothfish skins – lightly dusted with flour
80 g Seasonal salad leaves
3 tbsp Extra virgin olive oil
1 tbsp Balsamic vinegar
a pinch Truffled salt
1 pinch Finely chopped fennel
1. Oil in the pan and heat at high heat until just smoking. Pan-fry the fish steak. Start with skin side down and turn over once the skin is golden and crispy. Make sure both sides are golden and the fish is well cooked. Also, pan-fry the two pieces of fish skins until crispy.
2. Mix the extra virgin olive oil and balsamic into a vinaigrette and mix with the seasonal salad.
3. Arrange the salad in the center of the plate. Place the fish on the top and the skins on the side. Add a pinch of truffled salt. Top the fish with the fennel and decorate the plate with balsamic glaze.
The taste of the dish can be read here.