Miso-Yuzu Glazed Patagonian Toothfish...Miso-Yuzu Glazed Patagonian Toothfish with Dashi-Maitake Consommé

Pan-roasted Patagonian toothfish lacquered with aged Saikyo miso and fiery yuzu kosho, rested in a clarified dashi and roasted maitake mushroom broth finished with scallion oil.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, bring sake and mirin to a rapid boil for 90 seconds to burn off alcohol. Reduce heat to low, whisk in Saikyo miso until completely smooth, then stir in the green yuzu kosho. Remove from heat and cool completely.

2. 02

   Generously coat the toothfish fillets with the miso marinade. Cover and cure in the refrigerator for at least 30 minutes (ideally up to 6 hours).

3. 03

   Heat an ungreased cast iron skillet over high heat. Char the maitake mushrooms dry until edges are caramelized and smoky, about 3 minutes. Transfer mushrooms to a pot with the dashi stock, usukuchi soy sauce, and a touch of mirin. Simmer gently on low for 10 minutes to infuse, then strain and keep the clarified broth and mushrooms hot separately.

4. 04

   Gently wipe excess miso paste from the fish fillets to prevent burning. Heat grapeseed oil in a non-stick ovenproof skillet over medium-high heat. Place fish skin-side down and sear for 3 minutes until crisp and golden.

5. 05

   Flip the fish, lightly brush the top with reserved miso glaze, and finish cooking under a high broiler (salamander) for 4–5 minutes until the glaze caramelizes and the interior reaches 52°C (125°F).

6. 06

   To assemble: In four warm shallow ceramic bowls, arrange charred maitake clusters. Place a seared toothfish fillet directly on top. Pour the piping hot maitake dashi consommé tableside around the fish. Drizzle droplets of vibrant scallion oil into the broth, and crown the fish with crispy lotus chips and kinome leaves.