You might think you'd need to be armed with cheffy techniques and hundreds of hard-to-find ingredients to create the delicate-looking dish above, but you're wrong. This recipe, from chef Hideki Hiwatashi of Mayfair's Sake no Hana, was created for Who's Cooking Dinner?, the annual Michelin-star-studded event in aid of Leuka, and despite its looks, is fairly simple to recreate at home. Check out the recipe below.
Make this seabass with a champagne-miso sauce from Sake no Hana
Want a technical-looking dish that takes little prep and only 30 mins to cook? Try this recipe from Sake no Hana's Hideki Hawatashi, created for this year's Who's Cooking Dinner? event
Serves 4
Preparation time 30 mins
Cooking time 30 mins
Ingredients
For the fish and the marinade
- 600g seabass fillet
- 300g white wine
- 50g apple juice
- 300g white sweet miso
For the champagne-yuzu-miso sauce
- 200g white sweet miso
- 100cl white wine
- 100g caster sugar
- 100cl champagne
- 30cl yuzu juice
Method
- Set the wine on fire and burn the alcohol. Cool down.
- Add the apple juice and the white miso. Stir well to dissolve.
- Cover the seabass fillets and marinate overnight in the fridge.
- To make the sauce: set the wine on fire and burn the alcohol. Add the sugar and stir until dissolved.
- Add the champagne, yuzu juice and the white sweet miso.
- Wash the marinade off the seabass.
- Cook for 8 minutes at 180°C on a flat tray lined with baking paper.
- Put the sauce on a pot and reheat on a low heat.
- Put the fish on the centre of the plate and spoon the sauce over it.
- Garnish with daikon cress.
