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Sake and Maple-Marinated Sablefish with a Hijiki – Soy Sauce

Food Network Canada
YIELDS
4 servings
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Ingredients

Sake And Maple Marinated Sable

1
cup sake
cup maple syrup
4 5
oz fillets sablefish, scaled, skin on

Sauce

2
Tbsp hijiki
cup chicken stock
½
tsp ginger, minced
cup heavy cream
1
tsp light soy sauce

To Serve

1
cup Yukon Gold peeled and diced potato
3
leek, cut into ½" pieces, washed
3
cup chicken stock
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Directions

Step 1

Bring sake to a boil and stir in maple syrup.

Step 2

Let cool. Place sablefish fillets in a nonreactive deep dish; cover with cooled sake – maple syrup mixture and marinate for 24 hours.

Step 3

Preheat oven to 375 degrees Fahrenheit. Remove the fish from the marinade and pat dry. Line a large baking sheet with parchment. Place fish skin side up on tray; bake for 10 to 12 minutes.

Step 4

Place hijiki in a small bowl, add 1 cup of cold water and set aside. In a saucepan over medium heat, bring the stock to a boil with ginger. Lower heat and simmer for 5 minutes, strain, reserving stock. Add cream and soy sauce; bring to a boil. Remove from heat and set aside.

Step 5

Strain the hijiki. Bring the soy – ginger broth back to a boil. To serve, divide the potato –leek mixture onto 4 large plates. Remove skin from sablefish and place fish onto garnish. Top fish with a little hijiki. With a handheld blender, froth sauce and spoon over fish. Serve immediately.

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