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Ginger and Soy-Marinated Sablefish with Soy Sabayon and Chinese Salad

INGREDIENTSGinger 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

Soy Sabayon

  • 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

METHODGinger and Soy-Marinated Sablefish (makes 4 servings)

  1. In a large bowl, combine soy sauce, maple syrup, ginger, lemon and lime zests, fennel seeds, demerara sugar, molasses and miso paste.
  2. Add sablefish escalopes and marinate, refrigerated, for 45 minutes to 1 hour.
  3. Preheat the oven to 500°F (260°C).
  4. Remove fish from marinade and pat dry with paper towels. Season lightly with salt and pepper.
  5. 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)

  1. 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).
  2. While the gastrique is reducing, place whipping cream in a saucepan on low heat. Reduce by half (about 20 minutes).
  3. Pour cream reduction into reduced gastrique. Stir to combine. Strain through a fine-mesh strainer and discard solids.
  4. Stir soy sauce and mirin into the cream sauce, then transfer to a blender and add cayenne pepper and lemon and lime juices.
  5. With the motor running, slowly add clarified butter until the sauce has the consistency of a hollandaise sauce. Use immediately. Alternatively, cool and refrigerate.
  6. 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.

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