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

Chef Steeven Gilles

– Celeste* – The lanesborough hotel – Londres

INGREDIENTS

• 130 g fillet of Qwehli® Patagonian toothfish
• 20 g grapeseed oil
• 30 g rice vinegar
• 15 g sugar
• 10 g honey
• 10 g soy sauce
• 80 g orange juice
• 25 g miso paste
• 5 g ground almonds
• 5 g mirin
• 5 g sesame paste
• 50 g miso radish
• 100 g multicoloured radishes
• 20 g Japenese 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. The Patagonian toothfish is deliberately cooked at a low temparature using a neutrol-flavoured oil to retain all the natural texture and flavour of the product.
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.
3. Create a caramel with the soy sauce and honey. Deglaze with the orange juice and reduce by 2/3. Then blend with the miso paste, sesame paste, miring and ground almonds.
4. Plate the fish with the radish pickles.