Nikkei Cuisine by Luiz Hara

Author:Luiz Hara
Language: eng
Format: epub
Publisher: Jacqui Small LLP

GRILLED HALIBUT WITH WHITE MISO, AJI AMARILLO & LEMON ON POTATO MASH

For this Nikkei dish I use British halibut marinated in miso, sake and aji amarillo, served with a velvety mashed potato. For best results, let the fish marinate for a day or two – the miso will infuse the flesh with wonderful umami flavours, while the aji amarillo and lemon add a gentle heat and refreshing acidity. This dish makes an elegant main course for any supper.

SERVES 4

4 halibut loin fillets (about 150g (51⁄2oz) each; or another white fish, such as monkfish, hake or cod)

2 large potatoes (800g (1lb 121⁄4oz)), quartered

200g (7oz/3⁄4 cup) unsalted butter

100ml (31⁄2fl oz/1⁄2 cup) whole milk

freshly ground salt and pepper

2–3 tsp sunflower oil, for greasing

2 tsp black tobiko eggs (you could use black lumpfish caviar instead)

a drizzle of extra virgin olive oil, to garnish

4 lemon wedges, to serve

2 tbsp finely chopped chives, to garnish

freshly ground black pepper, to serve

For the miso marinade:

50ml (2fl oz/1⁄4 cup) sake

50ml (2fl oz/1⁄4 cup) mirin

50g (13⁄4oz/1⁄4 cup) sugar

150g (51⁄2oz/1⁄2 cup plus 2 tbsp) white miso paste

finely grated zest and juice of 1 lemon

1 tbsp ready-made aji amarillo paste (available from Peruvian food shops)

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