A classic from the Kerguelen Islands: a perfectly pan-seared Patagonian toothfish fillet napped with a velvety lime beurre blanc. The delicate, buttery fish and silky sauce create a refined, elegant balance.
Ingredients
- 4 pieces Patagonian toothfish fillets (Dissostichus eleginoides), skin-on, about 200 g (7 oz) each
- 2 tbsp Sunflower oil or other neutral cooking oil
- to taste Fleur de sel
- to taste Ground white pepper
- 2 pieces Shallots
- 100 ml Dry white wine (such as Sauvignon Blanc or Muscadet)
- 1 piece Lime
- 200 g Unsalted butter, cut into small cubes, well-chilled
Method
- Remove the toothfish fillets from the refrigerator 15 minutes before cooking to bring them to room temperature. Pat dry thoroughly with paper towels. Season both the flesh and skin sides with fleur de sel and ground white pepper.
- Prepare the sauce reduction: peel and finely mince the shallots. Place them in a small saucepan with the dry white wine. Finely zest a few strips of lime for garnish if desired, then juice the lime and add the juice to the pan. Bring to a boil over high heat, then reduce the heat and simmer until the liquid reduces to a syrupy glaze, about 5 minutes. Remove from the heat.
- Heat a large nonstick skillet over high heat and add the neutral oil. Once the oil shimmers without smoking, lay the fillets in the pan skin-side down. Press down gently with a spatula to ensure full contact. Sear for 3 to 4 minutes, until the skin is deeply golden and crisp, and the edges turn opaque.
- Gently flip the fillets using a thin spatula. Cook on the flesh side for 2 minutes for a tender, pearlescent center, or extend by 30 seconds to 1 minute depending on your preference. Transfer the fillets to a warm plate, skin-side up, and tent loosely with foil to keep warm.
- Mount the sauce: return the saucepan with the reduction over very low heat. Whisk in the first few cubes of cold butter vigorously to start the emulsion. Gradually whisk in the remaining cold butter, piece by piece, whisking constantly without letting the sauce boil, until smooth, thick, and velvety. Taste and adjust the seasoning with a pinch of fleur de sel and ground white pepper if needed.
- Spoon the lime beurre blanc over the toothfish fillets directly on warm serving plates, or serve the sauce on the side. Garnish with the reserved lime zest if desired, and serve immediately.
Nutrition
Per serving
- Energy
- 460.4 kcal
- Protein
- 0.99 g
- Carbohydrate
- 4.14 g
- Fat
- 48.2 g
- Fibre
- 0.94 g
- Calcium
- 16.8 mg
- Iron
- 0.22 mg
- Magnesium
- 8.32 mg
