Method of Chef Steeven Gilles

Confit of Qwehli® Patagonian toothfish, radish pickles and miso condiment.

© Dominic James, Agence Hertford


  • 130 g fillet of Qwehli® Patagonian toothfish
  • 5 g sesame paste
  • 50 g micro radish
  • 100 g multicoloured radishes
  • 20 g Japanese radishes – daikon mooli –
  • (…)


  1. Remove the skin and portion the Patagonian toothfish before placing in a vaccum bag with the grapeseed oil. Cook at 54°C for 6 minutes. Coat the top of the fish generously with the miso seasoning then brown with a blowtorch.
  2. Mix the rice vinegar with 30 g of water and the sugar, then bring to the boil. Pour over the radishes. Cover and leave until cold to make the radish pickles.