CHEF TARZAN - Lemon Crust Chilean Seabass with Pilaf
Ingredients: | Ingredients E-shop link: |
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GLACIER 51 Australian Patagonian Toothfish Kirimi [Previously Frozen] (200g) |
Steps:
- Season the toothfish with salt
- Steam the toothfish for 5 minute, until the core temperature of the fish reaches approx. 85 degrees
- Soak the fish in ice water, pat dry and place in the fridge
- Mix butter, bread crumbs and lemon zest
- Put the butter mixture on non-stick cooking paper, and roller the butter out into a sheet
- Put the sheet butter in the fridge
- Cut open the green parts of the leek, and stuff it with thyme, bay leaves and coriander
- Tie the herb pack tightly with a string
- Add butter to sauté the onions until they are translucent
- Add rice and cook until it is transparent
- Add chicken stock (Rice to chicken stock ratio should be 1:1.5)
- Add the herb pack in
- Cover the pot with cooking paper once it comes to a boil, and bake for 15 minutes at 180 degrees
- Remove the herb pack
- Spread butter on rice
- Cut the sheet butter into the shape of toothfish and wrap it
- Bake the toothfish for 2 minutes at 230 degrees