SERVES: 6
INGREDIENTS
- 6 x 150g portions of MSC certified sustainable Glacier 51 Toothfish
HERB CRUST
- 4 slices of sourdough bread
- 2 tbsp palm sugar
- 2 tbsp fish sauce
- 250 g unsalted butter, softened
- Leaves from ½ bunch coriander
- 5 coriander roots, crushed to a paste
- 1 large knob ginger, peeled and cut julienne
- 6 red shallots, finely sliced 20 coriander seeds, toasted and ground
ROAST TOMATO SAUCE
- 10 vine-ripened tomatoes, cores removed
- 150 ml extra virgin olive oil
- 100 ml red wine vinegar
- 10 g (½ bunch) tarragon, finely chopped
- 10 g (½ bunch) thyme, finely chopped
- Sea salt and freshly ground pepper
For the complete recipe from Austral Fisheries
click here
