June 15, 2014 1:42 pm
Updated: June 16, 2014 5:40 pm

Roasted Sablefish with a miso-maple glaze and sea asparagus, risotto Verde


The Recipe for the Sablefish with miso-maple glaze:

2 3oz portion of Sablefish per person, cut on an angle

The miso maple marinade

Dark miso paste    1 cup
Organic maple syrup     ½ cup
Rice wine vinegar  ¼ cupSliced fresh ginger 1 0z
Cracked garlic clove  1
Combine all ingredients and let flavours develop for a few hours
Marinate sablefish liberally for several hours or overnight
Pre heat oven to 400F

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Place sablefish pieces with plenty of marinade on an oven proof baking tray lined with parchment paper
Bake for 5 minutes until golden and glazed

Risotto Verde

1 cup cooked risotto per person, cooked al dente in the traditional manner
¼ cup vegetable stock
1 tbsp arugula pesto
1 tbsp grated parmesan cheese

Heat stock in a small saucepan, add risotto, stir in arugula pesto, finish with a pinch of grated parmesan cheese, plate immediately

The Arugula Pesto

2 cups fresh arugula
2 cloves garlic
1 tbsp lemon juice
½ cup olive oil
Salt and pepper to taste

Combine all ingredients in a blender and puree until very smooth, check seasoning

For the sea asparagus

15 grams of sea asparagus per person

Sea asparagus is naturally quite salty.  It is very important to reduce this by following this pSoak the sea asparagus in ice water for a couple of hours. Blanch it in unsalted boiling water for 15 seconds. Remove and place in ice water bath to refresh. Drain and saute in 1 tbsp butter unsalted butter and a squeeze of lemon

We serve this dish with Risotto Verde, which is made with Organic arugula from Henry Reed Organics. We mold the risotto in the centre of a large shallow bowl, the sablefish arranged on either side, with sea asparagus on each piece.   Garnish with some market choice baby organic carrots or zucchini blossoms.


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