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
Preparation time 30 mins
Cooking time 30 mins
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
- 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.