Brown Butter Roasted Sablefish with Garlic Soy Glaze & Seaweed Salad

• Recipe courtesy of Chef Ian Driscoll for Alaska Seafood

• Total Time: 45 minutes

• Servings: 1 portion

Ingredients

Sablefish

• 5 oz Alaska sablefish

• Garlic soy glaze

• Hon shimeji mushrooms

• Chopped pickled ginger

• Sliced chives

• Butter

• Neutral oil

  Garlic Soy Glaze

• 360 grams soy sauce

• 10 grams grated fresh ginger

• 100 grams grated garlic

  Seaweed Salad

• 85 grams dried hijiki

• 60 grams dried wakame

• 100 grams kombu dashi

• 50 grams yondu

• 100 grams rice wine vinegar

• 12 grams sesame oil

• 80 grams chopped pickled ginger

• 15 grams jalapeno, microplaned

• 115 grams pickled ginger liquid

Preparation

1. Make seaweed salad

   Bloom wakame and hijiki in cold water for 15 minutes, the strain off. After the seaweed has strained, add to a mixing bowl. Add all other ingredients to the bowl. Mix until fully incorporated. Set aside.

2. Prepare sablefish

   Pat dry the sablefish to ensure a good crust. While sablefish is drying, heat pan on medium high. Once pan is hot add a thin coating of oil. Sear the fish until you see golden edges form on the fish. Next, flip the fish and add 3 oz of cold butter and then start basting. Once there is a gold crust and the fish is cooked through, remove the fish from the pan and let rest.

3. Make mushrooms

   While fish is resting, roast the mushrooms in the same pan that the fish was roasted in. Once they are done, remove from pan and blot any excess oil.

4. Make glaze

   Add garlic, ginger and soy sauce to the still warm pan and add sablefish back in and baste with the garlic soy to glaze.

5. Assemble

   Put a quarter of the seaweed salad into the bottom of the serving vessel you have chosen, and the roasted mushrooms on top of the salad. Place glazed sablefish on top of the seaweed salad. Garnish with chopped pickled ginger and sliced chives.