Cooking with Patagonian Toothfish

Ingredients :

• Pumpkin
• Patagonian toothfish
• Passion fruit
• Butter
• Onion
• Garlic
• Ginger
• Cotomili
• Lime

Pumpkin and passion fruit purée

Sauté the pumpkin in butter with onion, garlic, and ginger, then let it cook slowly, covered.
Next, blend the mixture with the coriander and passion fruit.
Make pickled onions and pumpkin. Thinly slice the pumpkin and onions, sauté them, deglaze with vinegar, and you’re all set.

Pumpkin and passion fruit salad

Dice the pumpkin into a fine brunoise, add the passion fruit, season, and add balsamic vinegar and lime zest.

Patagonian toothfish

For the Patagonian toothfish, soak it for 2 minutes in a mixture of soy sauce and balsamic vinegar, then cook it on one side only over high heat with butter.
Turn off the heat, flip over, leave for a few seconds on the other side, and plate.

Ingredients
2 onions
10 curry leaves
2 tsp garlic-ginger paste
6 kaffir lime leaves
A pinch of curry paste
1/2 bird’s-eye chili
2 fresh turmeric rhizomes, thinly sliced
3 cans of coconut milk
1/2 pumpkin

Kerala-style soft sauce
Sauté the ingredients.
Add coconut milk.
Bring to a boil and let steep for 1 hour.
Blend.
Pass through a fine-mesh sieve.
Adjust seasoning.
Reserve one-third for the sauce to be mounted.

Thyme
Curry leaves
Olive oil
Salt
Zest of 2 limes
Juice of 1 lime

Curry leaves

Coarse salt
Sugar
Patagonian toothfish fillet

Smashed Pumpkin
Peel and dice the pumpkin (mirepoix cut).
Season with salt and olive oil.
Add the thyme and curry leaves.
Roast in a gastronorm pan at 180°C for 30 minutes.
Upon removing from the oven, add the lemon zest and juice.

Fry the fresh leaves for 2 minutes at 140°C.

Cure the Patagonian toothfish fillets in a salt-and-sugar mixture for 20 minutes.