Calabrian Chili-Glazed Glacier Toothfish...Calabrian Chili-Glazed Glacier Toothfish with Nduja Emulsion

An exquisite interplay of heat and richness, featuring pan-roasted toothfish glazed in a fiery Calabrian chili-honey reduction, balanced by a velvety, spicy Nduja emulsion and charred broccolini.

Ingredients

Cooking Instructions

1. 01

   Pat the toothfish fillets completely dry with paper towels. Season all sides lightly with kosher salt and let them sit at room temperature for 10 minutes before cooking.

2. 02

   To make the Calabrian Chili Glaze: In a small saucepan over low heat, combine the Calabrian chili paste, honey, and yuzu juice. Simmer gently for 3 minutes until cohesive, then whisk in 15g of cold unsalted butter to emulsify. Remove from heat and cover to keep warm.

3. 03

   To make the Nduja Emulsion: Sauté the minced shallots and Nduja in a small saucepan over medium heat until the Nduja renders its spicy red fat (about 2-3 minutes). Deglaze the pan with white wine and reduce by half. Pour in the chicken stock and simmer for 5 minutes. Stir in the heavy cream, simmer for 1 minute, then strain the liquid through a fine-mesh chinois into a clean saucepan. Keep warm over low heat.

4. 04

   Prepare the Broccolini: Toss the broccolini with extra virgin olive oil, grated garlic, and a pinch of salt. Sear in a hot cast-iron skillet for 4-5 minutes, turning occasionally, until nicely charred on the edges but still tender-crisp.

5. 05

   Sear the Fish: Heat the grapeseed oil in a stainless steel skillet over medium-high heat until shimmering. Carefully lay the toothfish fillets in the pan. Sear undisturbed for 4 minutes to achieve a deep golden crust. Flip the fillets, immediately brush the seared tops generously with the Calabrian chili glaze, and cook for another 3 minutes while basting with the pan juices.

6. 06

   Finish the Emulsion: Just before plating, use an immersion blender to incorporate the remaining 30g of cold cubed butter into the warm, strained Nduja sauce until it forms a light, frothy emulsion.

7. 07

   Assemble: Spoon a generous pool of the frothy Nduja emulsion onto the center of two warmed shallow bowls. Arrange the charred broccolini across the sauce, and gently place a glazed toothfish fillet on top. Drizzle any remaining glaze over the fish and serve immediately.