Buttery and silky, toothfish deserves the most delicate treatment when used in dishes so its flavour can be fully appreciated. Whilst the butter and cream in beurre blanc sauce enhances the natural flavour of the fish, the acidity from yuzu dressing, white wine and vinegar helps cut through the richness leaving you wanting more after each bite.
Difficulty: Medium
Time: 15min prep, 30min cooking
Serves: 2
Ingredients
Toothfish
- 1 large fillet of toothfish (approx. 160g)
- 2 tbsp butter
- 1 tbsp oil
- salt
- pepper
Pearl Cous Cous
- 1/3 cup pearl cous cous
- 2/3 cup chicken stock
Yuzu Beurre Blance Sauce
- 1/4 cup dry white wine
- 1/4 cup white wine vinegar
- 2 tbsp shallot finely diced
- 1/3 cup thick cream
- pinch of white pepper
- 2 tbsp yuzu dressing
- 2 tbsp cold butter
Garnish
- 2 tsp lumpfish carviar
- 2 nasturtium leaves
Method
1. Start by making the pearl cous cous by putting the cous cous and the stock in a small pot, bring to boil and simmer for low to medium heat over 10 minutes, stirring regularly, until the stock is fully absorbed. Let it rest with the lid on.
2. Make the yuzu beurre blanc sauce by putting the white wine, vinegar, white pepper and shallot in another small pot, bring to boil and simmer until the liquid is reduced to about 2 tbsp. Stir in the cream and and the yuzu dressing, then slowly incorporate the cold butter until it's fully melted. Keep warm for later.
3. Sprinkle salt and pepper over the toothfish. Add butter and oil to pan, heat on medium heat until the pan is hot, gently place the toothfish inside, close the lid and let it cook for about 2-3 minutes. Open the lid, tilt the pan on an angle and gently spoon the butter mixture over the fish fillets to cook and brown the top side. Repeat this for a few minutes, until the fish is fully cooked through.
4. Assemble the dish by putting the pearl cous cous, the fish and the caviar on the plate. Pass yuzu beurre blanc sauce via a sieve before pouring it on the plate. Enjoy!
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