Seared Toothfish with White Butter and Seasonal Vegetables

Seared Toothfish with White Butter and Seasonal Vegetables

Created by OFYR
December 21st, 2020
The extremely flavorful and fatty Patagonian Toothfish pairing with some seasonal vegetables encompass the perfect flavor bomb. This recipe guarantees a smooth and rich experience for your taste buds.


Serves 2

             Qwehli Patagonian Toothfish Portions

2              Carrots

             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



  1. Blanch the vegetables by immersing them for 2 minutes in a saucepan of boiling water and then cool them in ice water.

  2. 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).

  3. Do the same for the vegetables.

  4. Cook the leek pieces until the skin has a burnt texture.

  5. Whip up your white butter.

  6. 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.




  1. 水煮蔬菜 2 分鐘後,過冷河

  2. 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

  3. 鑊落油,翻炒蔬菜

  4. 打散白牛油

  5. 上碟

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