Shallot, finely chopped
White wine
Unsalted butter, cubed
Tooth fish fillets, skin on
Salmon caviar
Dill
Lemons, halved
Olive oil
Fennel, trimmed & shaved
Salt
1
1/2 cup
125g
4
1 Jar
1/4 Bunch
2
3 tbsp
1
Pinch
Method
Prepare the Fennel Salad
- Finely shave the fennel using a mandoline. Place into iced water for 10–15 minutes to crisp.
- Drain thoroughly & pat dry.
- Just before serving, dress lightly with olive oil & a pinch of sea salt. The grilled lemon will provide the acidity.
Make the Beurre Blanc
- Place the finely chopped shallots & white wine into a small saucepan.
- Bring to a simmer & reduce by half, leaving just a small amount of liquid.
- Reduce heat to low & gradually whisk in the cold butter, piece by piece, allowing each addition to emulsify before adding more.
- Do not allow the sauce to boil.
- Once incorporated, strain if desired. Season lightly with salt.
- Hold warm (not hot).
Grill the Toothfish & Lemon
- Preheat the pan to medium-high.
- Coat the Toothfish lightly with olive oil & season with sea salt.
- Brush the cut sides of the lemon halves lightly with oil.
- Cook the toothfish, skin side down first, for approximately 4–5 minutes per side, depending on thickness, until just cooked through & lightly charred.
- Place the lemon halves cut-side down in the pan & cook until deeply caramelised & slightly softened.
- Rest the fish briefly before plating.
To Serve
- Spoon beurre blanc onto the plate.
- Place the grilled toothfish on top.
- Dot the fish & sauce generously with Salmon caviar.
- Finish with fresh dill fronds.
- Serve with a grilled lemon half alongside & the shaved fennel salad.
About this recipe
Grilled Toothfish with Beurre Blanc, Salmon Caviar & Dill is an elegant seafood dish that lets premium ingredients shine. Delicately grilled toothfish is paired with a silky beurre blanc, pops of salmon caviar and fresh dill for a beautiful plate. It’s a perfect starter for special occasions or as part of your Easter entertaining menu.
What is toothfish and what does it taste like?
Toothfish, often sold as Patagonian toothfish or Chilean sea bass, is prized for its rich, buttery texture and mild flavour. It holds up well to grilling and pairs beautifully with sauces like beurre blanc.
What is beurre blanc sauce?
Beurre blanc is a classic French butter sauce made by reducing white wine and shallots, then whisking in cold butter to create a smooth, emulsified sauce that complements delicate seafood.
Can I substitute another fish for toothfish?
Yes. If toothfish is unavailable, firm white fish such as cod, barramundi or hapuka work well and will still pair nicely with the beurre blanc and caviar.
How do I know when the toothfish is cooked?
The fish is ready when the flesh turns opaque and flakes gently with a fork while still remaining moist. Avoid overcooking, as toothfish is best when tender and slightly juicy.
