Qwehli® Patagonian Toothfish & Caper Essence by Grégoire Berger Head Chef of Ossiano underwater restaurant at Atlantis, The Palm Dubai
Caper essence White onion
1
Qwehli® patagonian toothfish
Cloves garlic
2
(portioned into 100g)
Bay leaves
2
Bunch thyme
1
Nori black powder
Chicken Stock
400g
A grade Nori sheets
12
White wine vinegar
1dl
Sugar syrup
100ml
Cream
200g
Dried squid ink bread
200g
1kg
Fired chopped caper Caper juice
to taste
METHOD Caper essence Sautéed onions and garlic until brown golden, add chicken stock and reduce with bay leaves and thyme. Add white wine vinegar, caper juice and reduce again. Add cream and reduce until the right texture. Strain and season as desired, finish with chopped fried capers. Nori black powder Brush nori sheets with syrup then layer on by one and dry over night at 60°C. Put dried nori and bread into a mixer and blend until fine powder.
ADDITIONAL INFORMATION Defrosting time: 8-10 hours in the fridge
Cooking method Portion patagonian toothfish and cover each faces with black powder. Cook in hot pan with a pinch of canola oil. Serve with the sauce.
Picture credit © Dovydas Vilimas