The Truth about the Tooth – Glacer 51 Toothfish recipe
This post was written by Samantha Gowing at the Food Health Wealth blog, whose vision is to radiate global awareness through our mentoring, coaching and culinary programs so as to empower others by cultivating their effective motivational mindset so they may enjoy the power of positive energy as a vital healing force to reunite family, restore community and renew planetary health.
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I’m fresh from a visit to Freckle and my favourite fishy friends at The Bay Seafood Market – just in time to beat the Bluesfest and school holiday crowds too. Well it must be my lucky day ‘cos Freck happily handed me a piece a Glacier 51 Toothfish to play with.
Which I have done – and it’s sensational! With a high fat and Omega 3 content, Glacier 51 is well suited to both dry and moist heat preparations. Best of all, it tastes kinda like crab!
On a recent visit to Fish House in Burleigh Heads I noticed that Ol’ Toothy was on the menu. On this sunny Sunday I happily dined alone – and received the most attentive service I have ever experienced in QLD. Yet I overlooked the Toothfish that day, settling instead for an elegant serving of Port Lincoln King George Whiting – perfectly executed and accompanied by generous serves of daily changing side dishes including a wonderful potato galette. My main course was $44 and worth every penny. You see, when you live in a tourist town like Byron Bay, dining out is often done so at your own risk. Over priced food poorly delivered is often the norm and you can find yourself shelling out $35-45 a plate and being totally underwhelmed.
So I knew Ol’ Toothy was around and would soon cross my path. Freckle told me that the flavour would be crustacean-like and I immediately knew the pristine snow-white fillet would be able to take on a stylish Japanese flavour profile. I set about making a silky smooth miso dressing (a traditional beurre blanc would also have been stunning) and to finish the sauce, I added a few cubes of butter whisked through gently to form a rich gloss. What a stunner it is!
Now, according to the website, the Glacier 51 Toothfish, also known as Patagonian Toothfish, patrols the deep waters of the sub-Antarctic and is found patrolling the underwater volcanic crevices 2,000 metres below sea level beneath one of the most inhospitable islands in the world – Heard Island. Glacier 51 pours into the surrounding treacherous icy waters creating the ideal environment for the highly prized Toothfish.
Fear not, this particular species of Toothfish undergoes rigorous annual stock assessments in collaboration with the Australia Antarctic Division to ensure accurate ongoing monitoring of the stock. Vessels are required to conduct research cruises and tag and release thousands of Toothfish to improve our information on the biology and status of this incredible fish.
Snow White Glacier 51 Toothfish with Glossy Miso Butter Dressing
2 fillets Glacier 51 Toothfish – appx 100 grams each, skin on
1 teaspoon Brookfarm macadamia oil
Dressing
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 a 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
Snow pea and sprout salad with pepitas and buckwheat
4 snow peas, trimmed and finely sliced lengthways
½ cup sunflower sprouts
¼ red capsicum, seeded, de-ribbed, cut into very fine julienne
1 tablespoon activated buckwheat kernels
1 tablespoon activated pepitas
2 teaspoons macadamia oil
Pinch Murray Darling salt
- Combine all ingredients in a small bowl. Toss well
Garnish
1 teaspoon wakame seaweed, soaked and drained
1 teaspoon arame seaweed, soaked and drained
Japanese Shichimi pepper
To serve
- Divide the salad and place on two serving plates
- Place the crispy skinned fish in the centre of the plate
- Garnish with seaweed and Shichimi pepper
- Spoon the warm miso butter dressing alongside fish
