Confit of Qwehli® Patagonian toothfish, radish pickles and miso condiment.

© Dominic James, Agence Hertford

Ingredients

• 130 g fillet of Qwehli® Patagonian toothfish
• 5 g sesame paste
• 50 g micro radish
• 100 g multicoloured radishes
• 20 g Japanese radishes – daikon mooli –
• (…)

Steps

1. Remove the skin and portion the Patagonian toothfish before placing in a vaccum bag with the grapeseed oil. Cook at 54°C for 6 minutes. Coat the top of the fish generously with the miso seasoning then brown with a blowtorch.
2. Mix the rice vinegar with 30 g of water and the sugar, then bring to the boil. Pour over the radishes. Cover and leave until cold to make the radish pickles.