Toothfish ceviche and watermelon mustarda
Matthew Broussard
Palace Kitchen
Seattle, Washington
Chef Matthew Broussard recently had the chance to discover the Glacier 51 Toothfish, a sustainable and delicious toothfish caught by Austral Fisheries in the chilly Antarctic waters south of Australia. (The fish is named after the area of ocean on the 51st parallel where it is caught).
One of his best-known dishes is an inventive ceviche topping the toothfish with watermelon mustarda (watch Broussard demonstrate how to cook the dish – and get the full recipe – with this YouTube video).
To prepare the dish, Broussard marinates the toothfish for 30 minutes in lime and orange juices, Fresno chile, kosher salt, and sumac. The chef adds an interesting watermelon rind mustarda to add some piquancy and texture to the dish. Final plating is done with the thinly sliced fish, watermelon rind, radish, tarragon, and sea salt, and Broussard gives the dish a final drizzle with his own homemade chorizo oil – made with pork chorizo and canola oil.
With its wonderful spicy notes balanced by the rich and delicate flavor of the fish, a wonderful pairing from the Palace Kitchen Wine list could be the local 2013 Chenin Blanc, Cedergreen from the Columbia Valley, Washington. Another intriguing wine option could be completed by tying the chorizo oil to its place of origin, with a zesty and complex Albarino, Envidia Cochina, 2013, Rias Baixas, Spain.
