Smoked Sablefish

A delicate and technical way to prepare sablefish that brings out the elegantly fatty aroma that this protein offers.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Skin the sablefish and reserve. Combine ice, water, and salt to make a 20 % brine. cut one sablefish fillet into 4 portions each weighing approximately 120 g and brine for 30 minutes. Rinse fillets with fresh water, pat dry, wrap in parchment, and refrigerate overnight.

Step 2

Melt brown sugar and butter in a small saucepan over medium-low heat.

Step 3

Whisk in miso until incorporated and there are no lumps. Season with verjus and salt.

Step 4

Add fish stock to a pot and reduce by 2/3. Turn off heat and whisk in butter, one cube at a time until melted and the sauce is creamy. Add dill, lemon juice, and salt to taste.

Step 5

Bring a pot of lightly salted water to a boil. Blanch the fish skin for 20 seconds then pat dry. Dehydrate at 170 F until dry, approximately 5 hours.

Step 6

Heat oil to 175 C (350 F) and lower the fish skin into the oil using tongs. The skin will puff up within 5-10 seconds, remove quickly to not burn. Season immediately with salt.

Step 7

Soak apple wood chips for 20 minutes in water then drain.

Step 8

Using a smoking setup of your choice smoke the fish at 160 F for 45 min to 1 hour.

Step 9

Remove the pin bones from the center of the fillets if needed. Brush fish with miso glaze and serve with the dill butter sauce, and fish skin crisp.