Herb Crusted Glacier 51 Toothfish with heirloom tomatoes, chilli and lime compote, fried basil leaves and pea tendrils. Supplied by Toowoomba’s Gip’s Restaurant
1 bunch basil
25ml vegetable stock
25g olive oil
200g panko breadcrumbs
1 egg white
Tomato, chilli & lime compote
500g heirloom tomatoes
or cherry tomatoes
2 cloves garlic
2 French shallots
1 tablespoon sweet chilli sauce
1 medium red chilli
4 pieces Toothfish
Pick leaves off the basil and blanch for 10 seconds. Plunge into ice water and drain immediately. Blend basil with vegetable stock to a fine puree. Place soft butter and cream in blender, slowly add olive oil. Add basil puree and blend to a smooth paste. Mix paste with Panko and egg white.
Tomato, Chilli & Lime Compote
Fry tomatoes for 10 seconds to blister skin, then peel. Heat 2 tablespoons olive oil in pan, add finely chopped shallots, chilli and fine sliced garlic. Sauté gently. Add tomatoes, lime zest, lime juice, chilli sauce and salt to season. Bring to boil, put aside to rest for a couple of hours to allow flavours to develop.
Salt the skin of toothfish and sear it on skin side until golden colour.
Remove fish and place herb crust mixture 3-4mm thick on the skin. Place in oven on 200°C for approx. 7 minutes.
Serve on tomato compote, garnish with fried basil leaves and fresh pea tendrils.
Recipe by Chef Bernhard Kohlhuber at Gip’s Restaurant