Chilean sea bass with Champagne and yuzu miso sauce

• Seafood

  • 600 g Chilean sea bass

• Produce

  • 1 Daikon cress
  • 1/2 Lotus root

• Condiments

  • 500 g White miso

• Baking & Spices

  • 100 g Caster sugar
  • 1 Salt
  • 40 g Sugar

• Oils & Vinegars

  • 1 Oil
  • 80 ml Rice vinegar

• Drinks

  • 50 g Apple juice
  • 30 ml Yuzu juice

• Beer, Wine & Liquor

  • 100 ml Champagne
  • 300 g White wine, dry
  • 100 ml White wine

• Other

  • Edible flowers
  • 1 Myoga, approximately 20g

Found on greatbritishchefs.com

Description

Ingredients

• 600g of Chilean sea bass, divided into 4 even pieces
• 300g of dry white wine
• 300g of white miso, sweet
• 50g of apple juice
• 1 myoga, approximately 20g
• 80ml of rice vinegar
• 40g of sugar
• 1/2 lotus root
• salt
• oil, for deep frying
• 200g of white miso, sweet
• 100ml of white wine
• 100g of caster sugar
• 100ml of champagne
• 30ml of yuzu juice
• edible flowers
• daikon cress

Directions

• Begin by preparing the miso marinade. Place the white wine in a dish and set it alight to burn off the alcohol, then set aside to cool a little
• Once cool, add the apple juice and sweet white miso to the wine and stir well until the miso has dissolved. Add the Chilean sea bass to the dish and mix in the marinade to coat, then cover and leave in the fridge for 3 days (or a minimum of 24 hours) to marinate
• For the pickled myoga, mix together the vinegar and sugar in a small pan and heat gently until the sugar has dissolved completely. Leave to cool a little, then place the myoga in a dish and pour over the pickling mixture to coat. Transfer to the fridge and leave to pickle overnight
• Preheat a deep-fryer to 180°C
• Slice the end off the lotus root and peel off its skin, washing the root thoroughly under cold running water to remove any dirt. Use a mandoline to slice the root into 2mm pieces, keeping the slices in a bowl of cold water until ready to fry to prevent oxidisation
• Pat the slices dry using kitchen towel and fry in batches until golden and crisp. Leave to drain on kitchen paper, then season lightly and transfer to an airtight container until ready to serve
• Preheat the oven to 180°C/gas mark 4
• For the yuzu miso sauce, place the white wine in a pan and set it alight to burn off the alcohol. Add the sugar and stir well until dissolved, then set to one side and leave to cool
• Remove the sea bass pieces from the fridge and gently rinse off the miso marinade. Carefully pat dry on kitchen paper and place on a tray lined with baking paper. Transfer to the oven and cook for 8–10 minutes
• Meanwhile, finish off the yuzu miso sauce. Add the Champagne, yuzu juice and the sweet white miso to the pan and place over a low heat, stirring well until warmed through and fully dissolved
• To serve, spoon a generous serving of yuzu miso sauce onto each plate and place a piece of fish in the centre. Drain the myoga from the pickle and slice into 4 lengthways, placing a quarter on each place. Garnish with edible flowers, daikon cress and a piece of crispy lotus root and serve immediately