Host Georgia Moore invites Manuka’s Exec Chef, Kenny McHardy into the kitchen, where he cooks an incredible dish using Austral’s Glacier 51 Toothfish.
Full recipe is below – try it for yourself!
GLACIER 51 TOOTHFISH CHAR SIU BUTTER, BABY LEEKS & SAMPHIRE
Ingredients:
- 400gm Glacier 51 Toothfish sliced into 4 pieces
- 100gm char siu butter
- 2 small leeks or 1 x large leek washed and trimmed
- 50gm samphire diced
- 100gm butter softened
- 75gm char siu sauce
- 1 lemon
Method:
- Preheat the oven to 200 degrees
- Cut a square of baking paper and fold in half
- Arrange sliced fish onto one side of the baking paper
- Spoon on the leeks, butter and samphire
- Fold edges of paper until the very end, twisting the last piece into place
- Bake in oven for 12 minutes
- Squeeze lemon over dish
- Serve straight away
- Option to serve with potatoes