Prep time: 1 hour and 10 minutes
Cook time: 2 hours and 30 minutes
Serves 6.
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Ingredients
6x glacier 51 toothfish fillets
2 tbs lemon juice
2 radishes, halved lengthways
Chicken Stock
3 chicken frames
500g chicken feet
1 carrot, coarsely chopped
1 brown onion, coarsely chopped
1 stalk celery with leaves, coarsely chopped
1 leek, coarsely chopped
1 tbs olive oil
½ bunch flat leaf parsley
1 sprig thyme
2 bay leaves
10 peppercorns
2tsp rock salt
2L water
Nut crust
160g butter, chopped
70g pine nuts, lightly roasted, coarsely chopped
35g shelled pistachios, lightly roasted, coarsely chopped
35g blanched almonds, lightly roasted, coarsely chopped
¼tsp caster sugar
Vichyssoise
150g rocket leaves
100g flat leaf parsley leaves
1tbs olive oil, divided
25g unsalted butter
1 eschallot, chopped
4 cloves garlic, crushed
1 leek, chopped
2 medium potatoes, peeled, coarsely chopped
1L chicken stock
100g spinach leaves
2tbs lemon juice
Method
1. Preheat oven to 180C. To make stock, place chicken frames and feet and vegetables on an oven tray. Drizzle with oil and season. Roast for about 40 minutes or until caramelised. Transfer to a large stock pot and add remaining ingredients. Bring to a boil. Simmer, stirring occasionally, for about 1 hour or until reduced to about 1 litre. Strain through a fine sieve or muslin and discard solids.
2. Meanwhile, to make nut crust, line a 20cm x 15cm pan with baking paper.
3. Place butter in a medium saucepan over medium heat. Cook until foaming and a dark golden brown. Strain through a sieve into a bowl. Stir in nuts and sugar. Season. Pour mixture into prepared pan and spread evenly. Refrigerate until set. Cut into six rectangles.
4. To make the vichyssoise, bring a large saucepan of salted water to a boil. Add rocket and parsley. Drain and refresh under cold water. Squeeze out the excess water. Chop coarsely.
5. Heat half the oil and the butter in a medium saucepan over medium heat. Add the eschallot, garlic, leek and potatoes. Cook, stirring, for 10 minutes or until onion is soft but not coloured. Add stock. Bring to a boil. Simmer, covered, for 30 minutes or until potatoes are soft. Remove from heat. Add rocket, parsley, spinach and lemon juice. Season generously. Using a stick blender, blend until smooth. Pass through a fine sieve.
6. Preheat grill to high.
7. Heat a large lightly oiled frying pan over medium-high heat. Cook fish for 3 minutes or until the underside is golden brown. Transfer to the grill and cook for 2 minutes or until almost cooked through. Top each fillet with a rectangle of nut butter. Cook, for a further 1-2 minutes or until nut crust is golden. Drizzle with lemon juice.
8. Serve fish with vichyssoise. Garnish with radish.
Tip
We used a pressure cooker to make our stock on the day, but have provided a more conventional method here.
Glacier 51 toothfish is also known as Patagonian toothfish.
