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

Basil Crust

1 bunch basil

25ml vegetable stock

25g butter

25g cream

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

1 lime

Olive oil

Salt

 

Toothfish

4 pieces Toothfish

Sea salt

Olive oil

Basil Crust

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.

Toothfish

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