Norwegian Salmon With Dill Sauce
- 4 Norwegian Salmon Fillet
- 160 g yogurt, plain
- 1 clove garlic
- 2 tbsp lemon juice
- 1 handful of dill, fresh
- Black pepper and sea salt
- Lightly oil a roasting dish, or line a heavy baking sheet with foil
- Add the salmon and season with the tablespoon of lemon juice, a pinch of sea salt, and freshly ground black pepper.
- Roast the Norwegian salmon in the oven until it’s cooked through in the middle.
- Meanwhile make the sauce by whisking together the yogurt, 2 teaspoons of lemon juice, dill, and garlic.
- Drizzle over the salmon and garnish with the remaining dill sprigs to serve.
Snow White Glacier 51 Toothfish with Glossy Miso Butter Dressing
1 fillet Glacier 51 Toothfish – appx 100 grams each, skin on
1 teaspoon macadamia oil
3 tablespoons mirin
3 tablespoons white wine (I prefer Happs Preservative Free 2011 White)
1/3 cup coconut sugar
½ cup white miso
1 tablespoon butter, cubed
For the fish
- Line a baking tray with baking paper and place fish fillets skin side up
- Drizzle lightly with macadamia oil
- Grill for 8-10 minutes so as the skin is crispy and the fish tender and moist underneath
For the dressing
- In a heavy-based small saucepan, combine mirin, white wine, and sugar
- Whisk over low heat and the sugar has dissolved
- Slowly whisk in miso paste, ensuring it does not boil
- Then add the butter, whisking gently to form a rich and glossy sauce
- Remove from direct heat and keep warm
1 teaspoon wakame seaweed, soaked and drained
1 teaspoon arame seaweed, soaked and drained
Japanese Shichimi pepper
- Place the crispy-skinned fish in the center of the plate
- Garnish with seaweed and Shichimi pepper
- Spoon the warm miso butter dressing alongside fish
- 2 Fillet Hamachi
- Freshly Ground Black Pepper
- All-Purpose Flour
- 1 Tbsp Neutral Flavored Oil
- 1 Clove Garlic
- 1 Tbsp Unsalted Butter
- 1 Green Onion/Scallion (finely chopped)
- 3 Tbsp Dashi
- 1 Tbsp Mirin
- 1 Tbsp Soy Sauce
- ¼ Tsp Yuzu Kosho
- Sprinkle freshly ground black pepper on both sides of the fish. Then sprinkle flour and remove excess.
- In a large skillet, heat oil on medium-high and sauté garlic until fragrant.
- In the skillet, place the fish with the skin side facing down (this side will be the top until the end.) Cook until nicely browned.
- Flip over and cook the other side.
- When the fish is almost cooked, add the seasonings and butter.
- Serve and garnish green onions on top.