Miso Crusted Gindara Sablefish Recipe
Lobster Raviolis, English Peas, Saffron Custard Lobster Brodo
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Ingredients
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Miso Crust
Lobster Ravioli
Saffron Custard
Lobster Brodo
English Peas
Method
Miso Crust Preparation
- 1
Make the Miso Mixture
In a small bowl, mix miso paste, brown sugar, sesame oil, and rice vinegar until smooth.
- 2
Coat the Fish
Spread the miso mixture over the Gindara sablefish fillets and let marinate for at least 30 minutes.
Lobster Ravioli Preparation
- 3
Prepare the Filling
In a bowl, combine chopped lobster meat, ricotta cheese, egg yolk, and salt.
- 4
Assemble Ravioli
Place small spoonfuls of the filling on ravioli pasta sheets, cover with another sheet, and seal edges tightly.
Saffron Custard Preparation
- 5
Mix Ingredients
In a saucepan, whisk together heavy cream, eggs, saffron threads, and a pinch of salt.
- 6
Cook Custard
Heat the mixture over low heat until slightly thickened, then strain and set aside.
Lobster Brodo Preparation
- 7
- 8
Strain Brodo
Strain the broth and set aside.
Final Assembly
- 9
Cook the Ravioli
Boil the ravioli in salted water until they float, about 3-4 minutes.
- 10
- 11
Cook the Fish
Preheat the oven to 180°C (350°F) and bake the miso-coated fish for 15-20 minutes.
- 12
Plate the Dish
On each plate, pour some lobster brodo, place 3 ravioli, sautéed peas, and top with miso crusted fish.
