Glacier 51 Patagonian Toothfish

with mushroom custard & dashi broth

Glacier 51 Patagonian Toothfish

with mushroom custard & dashi broth
Serves 2-4

The Day Before:

Dehydrated Enoki Mushrooms

Line a tray with baking paper and lay the enoki mushrooms evenly over the tray. Sprinkle a little salt and oil over the mushrooms and place overnight in a non-fan-forced oven at 55°C.

The Day Of:

Mushroom Custard

Heat a heavy-based saucepan, add a splash of vegetable oil and sweat the onions and thyme, being careful not to colour the ingredients.

Once the onions are soft, add white wine and simmer, adding the forest mushrooms and button mushrooms.

Add the cream and milk. Place on a low simmer until the ingredients have infused. Blend mixture until smooth, pass through a sieve and set aside.

Take 250ml of the mushroom mixture and combine with 4 whole eggs. Mix well, pour into a cling-film lined container.

Steam the container for approximately 15 minutes, or until set. Store in the fridge until you’re ready to serve.


Add water and wakame to a pot and slowly bring to 90°C. Once it reaches the correct temperature, take the pot off the stove and allow to infuse for 30 minutes. Strain using a fine sieve and discard any solids.

Add the dried bonito shavings to the liquid and allow to infuse for 30 minutes. Strain the mixture again, reserving the liquid. Set aside.

To Serve

Place dashi in a saucepan and warm over medium heat with the wood ear mushrooms.

Heat oil in a medium frying pan. Place the toothfish, skin side down, until the skin is crispy. Turn the fish over and cook through until it is slightly translucent. Be careful not to overcook as the fish will continue to cook once removed from the heat.

Cut the mushroom custard into small 2-3cm rounds and arrange in a shallow bowl.

Place the toothfish, wood ear mushrooms and dried enoki mushrooms in the bowl. Pour the warm dashi broth in the bowl as serving, and garnish with edible flowers.

Chef’s tip: Patagonian toothfish is sustainably harvested from the sub-Antarctic territory of Heard Island. Prized for its clean, sweet flavour and high fat content, portion the toothfish at 90g due to its richness.

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