Pan-seared Sea Bream With Glazed Endive in Caramelised Miso
by Ling
@ 22 Oct 2013
Ingredients
4 sea bream fillets (about 250g each)
Salt and freshly ground black pepper, to taste
Extra virgin olive oil, for pan-searing
Fresh endives, for garnishing
Glazed Endive In Caramelised Miso
40ml (each) sake and mirin
136g sugar
228g miso paste
250ml water
1 bird’s eye chilli, finely chopped
10g finely chopped garlic
20ml tamari
4 endives, cut lengthwise and braised
Lemon Miso Purée
100ml sugar syrup
40ml lemon juice
25g miso paste
65ml canola oil
Preparation
Season the sea bream fillets with salt and freshly ground black pepper to taste. Set aside. Heat the extra virgin olive oil in a frying pan and pan-sear the seasoned sea bream fillets skin side down until crispy. Keep warm.
For the lemon miso purée: Place all the ingredients except the canola oil into a food processor and pulse until smooth. Slowly add in the canola oil and blend to a purée.
For the glazed endive in caramelised miso: Heat the sake and mirin to a boil in a saucepan. Add in the sugar and cook until sugar has dissolved. Add in the miso paste and continue cooking over medium heat until the mixture has caramelised. Add in 250ml water, chopped bird’s eye chilli, chopped garlic and tamari and mix well. Remove saucepan from the heat and refrigerate the caramelised miso overnight. Glaze the braised endives with the caramelized miso and broil over a salamander. Keep warm.
Place a pan-seared sea bream fillet onto each serving plate. Add in the glazed endive in caramelised miso and drizzle over the lemon miso purée. Garnish with fresh endives.
Serves 4
