パタゴニア産マゼとヴィエルジュソースのレシピ

Instructions:

1. 
   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. 
   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. 
   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. 
   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.