Pan-roasted toothfish with carrot ginger consommé and sunchokes
When Victor Scargle, the culinary director of the Boisset Collection in Napa Valley, California, was presented with a shipment of Glacier 51 Toothfish, he marveled at its snow-white flesh, and broad, scalloping flakes. Its clean and sweet flavor belied its high oil content (which also delivers a nice dose of omega-3’s).
Scargle started by creating a few dishes for Chefs Roll, testing the fish’s boundaries for cooking styles and was delighted to see how well it stood up to both. A paillard flashed in a salamander was studded with fallot mustard, “nicoise” purple potato and vegetables.
But the recipe he decided on sharing with SeafoodSource was his crispy pan-roasted toothfish with carrot ginger consommé and sunchokes, as he found it did the most justice to the fish’s unctuous texture.
Scargle is renowned throughout the Napa Valley for his approachable style and creativity in the kitchen. He heads up all culinary operations for Jean Charles Boisset’s many wineries and Atelier in Yountville, California
Pan-roasted toothfish with carrot ginger consommé, sunchokes (Serves 6)
Ingredients
- 6 x 6oz Skin-on Filet of Glacier 51 Toothfish
- 2 oz (60 g) Clarified butter to cook the fish
- 12oz (340 g) Consommé
- 12 Sunchokes peeled and sliced thin
- 1 tbsp (15 ml) Mustard blossoms, fennel fronds, orach blossoms
- Maldon salt
- Black pepper
- Kosher salt
Method
- Make sure Toothfish filet is dry and season with salt on both sides, and pepper on non-skin side.
- Heat a sauté pan to medium add clarified butter and place fish skin side down in pan. Turn heat down a bit and cook until fish turns from translucent to whitemost of the way through, then turn over and sear the other side to lock in juices.
- Warm the consommé (don’t boil) and add sunchokes, cook very slightly until tender but still with some crunch.
- Place sunchokes in a flower pattern in a warm bowl. Fill the bowl with 2 ounces (60 grams) of consommé per bowl then place fish on top of Sunchokes. Garnish with flowers and top with Maldon salt.
