Ginger and Soy-Marinated Sablefish
- 2 1/2 tbsp (40mL) soy sauce
- 2 tbsp (30mL) maple syrup
- 1 tbps (15mL) grated fresh ginger
- zest of 1 lemon
- zest of 1 lime
- 1 tbsp (15mL) fennel seeds, toasted
- 2 tsp (10mL) Demerara sugar
- 2 tsp (10mL) molasses
- 2 tsp (10mL) white miso paste
- 4 escalopes sablefish (150g each, about 4cm thick) skin on but deboned
- 1 tbsp (15mL) extra virgin olive oil
- 2 1/2 tbsp (40mL) soy sabayon (see recipe below)
- 4 bunches of scallions and mixed herbs (cilantro, arugula, Italian, parsley) for garnish
- 100mL dry white wine
- 2 tsp (10mL) aromatic white wine
- 3 1/2 tbsp (50mL) white wine vinegar
- 3 shallots; sliced
- 8 black peppercorns
- 25g (95mL) thyme
- 1 each kind lemon and lime; zested and juiced
- 2 bay leaves
- 1 sprig tarragon
- 20g (75mL) fresh ginger; peeled and chopped
- 150mL 36% whipping cream
- 300mL clarified butter
- 1 pinch salt
- 3 1/2 tbsp (50mL) soy sauce
- 3 1/2 tbsp (50mL) mirin
- 1 pinch cayenne pepper
Ginger and Soy-Marinated Sablefish (makes 4 servings)
- In a large bowl, combine soy sauce, maple syrup, ginger, lemon and lime zests, fennel seeds, demerara sugar, molasses and miso paste.
- Add sablefish escalopes and marinate, refrigerated, for 45 minutes to 1 hour.
- Preheat the oven to 500°F (260°C).
- Remove fish from marinade and pat dry with paper towels. Season lightly with salt and pepper.
- Heat olive oil in an ovenproof non-stick frying pan on medium heat. Place fish in the pan, skin side down, and cook for 2 minutes. If the fillets are nice and thick, place them in the oven for 4 to 6 minutes, or until flesh flakes when poked with a fork.
To serve, place a sablefish escalope on each of four warmed plates. Drizzle with soy sabayon and garnish with a bunch of mixed scallions and herbs—the “Chinese salad.”
Soy Sabayon (makes 16 servings)
- Place white wines, white wine vinegar, shallots, thyme, bay leaves, tarragon, black peppercorns, lemon and lime zests and ginger in a saucepan on high heat. Season with salt. Cook until reduced by three-quarters (about 25 minutes).
- While the gastrique is reducing, place whipping cream in a saucepan on low heat. Reduce by half (about 20 minutes).
- Pour cream reduction into reduced gastrique. Stir to combine. Strain through a fine-mesh strainer and discard solids.
- Stir soy sauce and mirin into the cream sauce, then transfer to a blender and add cayenne pepper and lemon and lime juices.
- With the motor running, slowly add clarified butter until the sauce has the consistency of a hollandaise sauce. Use immediately. Alternatively, cool and refrigerate.
- Warm over a pot of simmering water before using.
Will keep refrigerated in an airtight container or a glass jar for up to 2 weeks.