Confit Wild Alaskan Gindara with miso beurre blanc
Ingredients
For the gindara
- 200 g wild Alaskan gindara
- 40 ml extra virgin olive oil
- 5 g thyme
- 5 g rosemary
- 1 cayenne pepper optional
For the vegetables
- 40 g zucchini
- 40 g asparagus
- 40 g snow peas
- 40 g carrot
- 40 g broccoli
- 2 baby corn cobs
For the fish fumet
- 500 g rock fish
- 100 g onion
- 15 g garlic
- 100 g leek
- 100 g fennel
- 30 ml olive oil
For the miso beurre blanc
- 300 ml fish fumet
- 200 ml cream
- 100 ml white wine
- 40 g miso paste
- Salt and pepper to taste
Instructions
- Prepare the fumet: roast the rock fish in the oven at 200 °C for 20 minutes.
- In a pot, sauté the onion, garlic, leek, and fennel with the olive oil. Add the roasted fish and cover with water. Cook for 20 minutes and strain the broth.
- For the beurre blanc, separately reduce the white wine, cream, and fumet until each has reduced by about half.
- Combine the three reductions and add the miso paste. Adjust seasoning with salt and pepper and keep warm.
- Cut the vegetables into even pieces and blanch them for about 90 seconds in boiling water. Cool quickly in ice water, drain, and reserve.
- Confit the wild Alaskan gindara in the olive oil with the thyme, rosemary, and cayenne at 80 °C for about 5 minutes.
- Add the vegetables to the beurre blanc and cook for 1 minute so they absorb the sauce.
- To plate, first arrange the vegetables with the sauce and place the confit gindara on top.