Seared Toothfish with White Butter and Seasonal Vegetables
2 Qwehli Patagonian Toothfish Portions
2 Small leeks
1/2 Small fennel
2 Pieces of leeks
1 Small fennel
100 ml Dry white wine
50 ml of water
1 Tbsp of vinegar
200 Gram of butter
1 Pinch of Salt
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.
水煮蔬菜 2 分鐘後，過冷河