Patagonian Toothfish with Sauce Vierge Recipe

Patagonian Toothfish with Sauce Vierge Recipe


This recipe is contributed by Patrick O'Callaghan.

Delve into the delicate complexity of Patagonian Toothfish paired with the vibrant flavours of sauce vierge. This dish may seem intricate at first glance due to its nuanced flavour combination and the precise cooking technique required for the flaky texture of the toothfish. Inspired by a culinary show, this recipe truly shines when served immediately to enjoy its peak freshness and subtlety.


  • 200g Patagonian Toothfish
  • 1 large Oxheart tomato, small diced
  • 1 medium shallot, fine brunoise
  • 1 garlic clove, fine brunoise
  • 1 Tbsp parsley, finely chiffonade
  • 1 Tbsp basil, finely chiffonade
  • 1 Tbsp chives, finely sliced
  • 1 Lemon, halved
  • 20ml balsamic vinegar (white preferred)
  • 20ml verjuice
  • 150ml extra virgin olive oil (EVOO)
  • Maldon sea salt, for seasoning


  1. Prepare the Sauce
    1 Prepare the Sauce
    • Heat EVOO in a small saucepan over medium heat. Add the shallot and reduce heat to low, stirring for about 5 minutes without colouring the shallot.
    • Add the garlic and cook for another 5 minutes. Remove from heat and set aside.
  2. Cook the Fish
    2 Cook the Fish
    • In a larger saucepan, heat a small amount of water to a simmer. Place the toothfish on parchment paper and into the pan. Cover with a lid and gently steam for four minutes.
    • Remove from heat and let the fish rest for a few minutes. Then, carefully flake the fish into large pieces onto a warmed plate using your hands (consider wearing rubber gloves). Squeeze half a lemon over the fish, drizzle with EVOO, and sprinkle flaky salt to taste.
  3. Finish the Sauce
    3 Finish the Sauce
    • Return the small saucepan to the heat. Add a pinch of salt, verjuice, balsamic vinegar, and the juice of the remaining lemon half. Bring just to a simmer then remove from heat.
    • Stir in the diced tomatoes and herbs. The goal is to warm the ingredients slightly without cooking them, allowing the flavours to meld.
  4. Serve
    4 Serve
    • Spoon the sauce vierge onto a new warmed plate and arrange the flaked toothfish attractively over it.
    • Serve immediately to capture the full essence of the dish.
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