Cook Along with Chef Deniz: Slow Cooked Sablefish with Miso and Brown Butter, Roasted Violet Turnips

August 06, 2020

Cook Along with Chef Deniz: Slow Cooked Sablefish with Miso and Brown Butter, Roasted Violet Turnips

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live. 

Originally presented as a Cook-Along live class on August 6th at 5:30 PM on Facebook Live.

Tonight, Chef Deniz presented 3 recipes tonight for his Sablefish feature live class. Open the other recipes he featured tonight in your browser so you can work across his menu as you watch his archived video.

 

Slow Cooked Sablefish with Miso and Brown Butter, Roasted Violet Turnips

Yields: 2 portions.

Ingredients:

  • 2x 6oz sablefish fillets
  • 100 mL miso paste
  • 50 mL maple syrup
  • 50 mL sake
  • 1 lime, juiced
  • 100 mL butter x2
  • 6-7 small violet turnips
  • 25 mL chives or green onions, finely sliced
    • *Available from Well Seasoned

Instructions:

  1. Heat your oven to 300F. Combine miso paste, maple syrup, sake and lime juice. In a pan brown 200 ml of butter until it is golden colour and very fragrant. Spare 1/2 the butter and whisk in the miso mixture until it well combined and smooth. Lightly season the sablefish and rest for 5 minutes. Transfer the fillets on a baking tray and cover with miso sauce. Bake around 10 minutes or until the fish is flaky and cooked.
  2. Meanwhile, heat up the spared brown butter, cut the turnips in half and season with salt. roast the turnips in butter until they are warmed up about 3 minutes. Serve with sablefish and chopped chives.
  3. Heat up your grill on high or a heavy bottomed pan. Put your almonds in a dry pan and toast the almonds on fire until they are burnt on the outside, reserve. Toss your peppers with olive oil and a large pinch of salt. Cook on a hot surface or grill until blistered and soft, around 3 minutes. In a blender or a kitchen processor combine burnt almonds, garlic, peppers, paprika, sherry and olive oil and blitz until smooth.
  4. Season with salt and pepper. Transfer the charred shishito peppers on a plate, sprinkle with goat’s cheese and serve with romesco on the side.

Prep Time: 20 Minutes

Cook time: 35 Minutes




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