
Seared Toothfish with White Butter and Seasonal Vegetables
Ingredients
Serves 2
2 Qwehli Patagonian Toothfish Portions
2 Carrots
2 Small leeks
1/2 Small fennel
2 Pieces of leeks
1 Small fennel
3 Shallots
100 ml Dry white wine
50 ml of water
1 Tbsp of vinegar
200 Gram of butter
1 Pinch of Salt
Preparation
-
Blanch the vegetables by immersing them for 2 minutes in a saucepan of boiling water and then cool them in ice water.
-
Heat up a frying pan, place the toothfish skin side down and sprinkle it with a drizzle of olive oil. Turn it once so the skin side can be seared well (cooking time ~ 20min).
-
Do the same for the vegetables.
-
Cook the leek pieces until the skin has a burnt texture.
-
Whip up your white butter.
-
Dressing: place the toothfish skin side down, place a piece of burnt leek and sprinkle with white butter. Dress the vegetables by mixing carrots and leeks.
香煎智利鱸魚配白牛油時蔬
做法:
主菜
-
水煮蔬菜 2 分鐘後,過冷河
-
鑊落油,鱸魚先煎魚皮面直至魚皮金黃,翻一次面,煎大約20分鐘後鏟起
-
鑊落油,翻炒蔬菜
-
打散白牛油
- 上碟