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                                                                                           

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.

香煎智利鱸魚配白牛油時蔬                                                      

做法：

主菜

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