Crispy Skin Glacier 51 Toothfish
With edamame & pea salad with lemon caper beurre blanc. Our winning dish “CEO Kitchen Master Recipe Chef” 2019.
- 4x 150g Glacier 51 toothfish
- Salt and freshly ground pepper
- 30g unsalted grassfed butter
- 1 tbsp EVOO
- Edamame and pea salad with lardons, sweet onions and goat cheese
- 1/4 cup EVOO
- 1 Red onion, cut into 1/2-inch wedges through the root end
- 1 large garlic clove, thinly sliced
- 1 cup frozen shelled edamame (170g), thawed
- 11/2 cups frozen peas (170g), thawed
- 2 cups sugar snap peas, split
- 3 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 2 tsp coarsely chopped mint
- Salt and freshly ground pepper
- 60g goat cheese, crumbled (1/2 cup)
- Lemon caper beurre blanc sauce
- 1 cup dry white wine
- 1/2 cup white wine vinegar
- 1 tbsp shallot (finely chopped)
- 2 tbsp baby capers
- 2 tbsp lemon juice
- 450g unsalted butter (cold)
- Salt (to taste)
- Micro herbs (coriander or parsley)
- Step 1Edamame & pea salad: In a large skillet, heat 1 tsp of the olive oil. Add the bacon and cook over moderate heat, stirring occasionally, until crisp, about 5 minutes. Transfer the bacon to a plate. Add the onion wedges to the skillet and cook, turning occasionally, until golden and softened, about 8 minutes. Add the garlic and cook until golden, 2 minutes. Transfer the onions and garlic to a plate. Toast the pine nuts over medium heat and set aside.
Meanwhile, bring a large saucepan of salted water to a boil. Add the edamame, peas and sugar snap peas and blanch all quickly, keep crisp-tender, 2-3 minutes. Drain and cool under running water, pat dry.
In a large bowl, mix the lemon juice with the mustard and the remaining olive oil. Add the edamame, peas, sugar snaps, bacon, onion wedges, garlic and mint. Season the salad with salt and pepper and toss until combined. Sprinkle the pine nuts and goat cheese over the salad and serve at room temperature.
- Step 2Lemon caper beurre blanc: Cut the butter into medium (1/2-inch) cubes and return the butter cubes to the refrigerator to keep cold, very important.
Heat the wine, vinegar, lemon juice and shallots in a saucepan until the liquid boils, then lower the heat a bit and continue simmering until the liquid has reduced down to about 2 tbsp. This should take about 10 minutes.
Once the wine-vinegar mixture has reduced, reduce the heat to low, take the cubes of butter out of the fridge and start adding the cubes, one or two at a time, to the reduction, while you whisk rapidly with a wire whisk.
As the butter melts and incorporates, add more butter and keep whisking. Continue until you only have 2 to 3 cubes remaining. Remove from heat while whisking in the last few cubes, and whisk for a moment or two more. The finished sauce should be thick and smooth. Strain the shallots (optional) Add the baby capers, season to taste with Salt.
- Step 3Crispy skin toothfish: Pat the skin of the Toothfish dry with paper towel and season well with salt and a little pepper. In a large skillet, heat the olive oil and butter. Add the fish skin side down and cook for 3-5 minutes until the skin is crisp and coloured. Reduce the heat to low and turn the fish to finish in the butter. Only needs 1-2 minutes. Don’t overcook it!
- Step 4Spoon the beurre blanc onto the plate and top with a piece of toothfish. Add a good serving of the salad to one side and garnish with micro herbs.