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CHEF TARZAN - Lemon Crust Chilean Seabass with Pilaf

 Ingredients: Ingredients E-shop link:
  • Toothfish (Chilean Seabass)   250g
  • Butter (Melted)   20g
  • Butter                 80g
  • Bread Crumbs   40g
  • Lemon Zest       1pc
  • Rice                   200g
  • Onion                 80g
  • Chicken Stock    300g
  • Leek                   1stalk
  • Dry Bay Leaf      1-2pcs
  • Thyme                2stalks
  • Parsley               2stalks
  • Salt                      3g
  • Pepper                 3g

    GLACIER 51 Australian Patagonian Toothfish Kirimi [Previously Frozen] (200g)



    1. Season the toothfish with salt
    2. Steam the toothfish for 5 minute, until the core temperature of the fish reaches approx. 85 degrees
    3. Soak the fish in ice water, pat dry and place in the fridge
    4. Mix butter, bread crumbs and lemon zest
    5. Put the butter mixture on non-stick cooking paper, and roller the butter out into a sheet
    6. Put the sheet butter in the fridge
    7. Cut open the green parts of the leek, and stuff it with thyme, bay leaves and coriander
    8. Tie the herb pack tightly with a string
    9. Add butter to sauté the onions until they are translucent
    10. Add rice and cook until it is transparent
    11. Add chicken stock (Rice to chicken stock ratio should be 1:1.5)
    12. Add the herb pack in
    13. Cover the pot with cooking paper once it comes to a boil, and bake for 15 minutes at 180 degrees
    14. Remove the herb pack
    15. Spread butter on rice
    16. Cut the sheet butter into the shape of toothfish and wrap it
    17. Bake the toothfish for 2 minutes at 230 degrees


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