Our State On A Plate - Premium Produce with Toothfish

Scott is back with more incredible seafood, this time with his hands on the Wagyu of the Sea, Glacier 51’s Toothfish.

RECIPE

Crispy Skin Glacier 51 Toothfish, fennel, kombu butter sauce - Serves 4 as a main course.



Ingredients

Toothfish

● 600gm Glacier 51 toothfish- cut into 4 x 150gm pieces.
● 1 tbsp. Vegetable oil
● 40 gm butter
● Flaked sea salt



Sauce

● 1 head of fennel cut into quarters- leaving the core in and reserving the fronds.
● 750 ml water
● 15 gm Kombu seaweed (available from any Asian grocer)
● 5 gm Bonito flakes (available from any Asian grocer)
● 150gm cold butter cut into small cubes.
● Juice of 1 lemon
● Salt



Method

Sauce and Fennel

1. Place the water, and Kombu and fennel into a pan and bring to just before the boil, then turn down low- never actually boiling cook for 30 minutes.
2. Place the bonito flakes strainer and place into the liquid so it can be easily removed later.
3. Let it cool to room temp.
4. Remove the bonito flakes then the kombu seaweed and fennel and set aside. The fennel should be soft but not mushy.
5. Once cool- finely slice the seaweed into very thin strips and reserve.
6. Place the reserved liquid back onto the boil and reduce by half.



Toothfish

1. Place a large non-stick fry pan on the medium to high heat.
2. Pat the fish skin dry with paper towel and season well with the salt.
3. Add the vegetable oil to the pan and then add the toothfish skin side down.
4. Place a small weight on top of the flesh side to press the fish skin to the pan and add the butter to the pan, cook on a medium to low heat for 5-6 minutes.
5. Once golden and you can see its starting to cook through the flesh turn the fish over and turn down low for a further 3-4 minutes. The skin should be crispy at this stage.



Finish the Sauce

1. To finish the sauce- bring the cooking liquid back to the boil then turn down low, you should have about 200ml now.
2. Slowly add the butter to the stock in small batches swirling the sauce to incorporate the butter.
3. Add the lemon juice, sliced kombu, and fennel wedges back into the sauce, Season with salt.



Assembly

1. Place one fennel wedge onto each plate and then place the cooked Toothfish next to it.
2. Spoon the sauce and kombu slices over the fennel and onto the plate.
3. Garnish with reserved Fennel fronds.

For more information:
https://www.australfisheries.com.au/o...