Garrick with pumpkin sauce, red miso and cashews
Item 1 of 1
- medium
- 4
- 1 hour 30 minutes
Garrick, or leerfish as it's often known, is a large white fish commonly found in the Mediterranean, although it could be substituted with sea bass if not available. The thick, meaty fish fillets are the perfect match for Daniele Usai's simple pumpkin sauce and crisp pumpkin wafers, with a hit of savoury flavour from red miso. The chef garnishes his dish with santolina, or cotton lavender, which is a member of the chamomile family.
First published in 2015
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Ingredients
Metric
Imperial
Garrick
- 4 garrick, fillets (about 150g each)
- olive oil
Pumpkin sauce and wafer
- 300g of pumpkin, peeled and chopped
- 30g of shallots, peeled and finely chopped
- 1 garlic clove, peeled and finely chopped
- 40g of white wine
- olive oil
- salt
- freshly ground black pepper
Miso
- 80g of red miso
To serve
- 20g of cashew nuts
- chamomile flowers, or santolina (cotton lavender) sprigs
SAVE RECIPE
Equipment
- Blender
- Dehydrator
- Squeezy bottle
Method
1
To make the pumpkin sauce, add a little olive oil to a large pan and place over a moderate heat. Add the chopped shallot and garlic and sweat down until softened but without colour. Add the chopped pumpkin to the pan and cook for a few minutes more
- olive oil
- 30g of shallots, peeled and finely chopped
- 1 garlic clove, peeled and finely chopped
- 300g of pumpkin, peeled and chopped
2
Stir in the white wine to deglaze the pan, then add enough water to the pan to cover the pumpkin. Season with salt and pepper, bring to a simmer then continue to cook for 40 minutes until the pumpkin is completely soft
- 40g of white wine
- salt
- freshly ground black pepper
3
Transfer everything to a blender and blitz until smooth before passing through a fine sieve to ensure there are no lumps. Reserve half of the sauce in the fridge until ready to serve
4
Thinly spread the other half of the pumpkin sauce out across a silicone mat or lined baking tray, so you have an even layer about 2mm thick. Place in a dehydrator at 65°C for 6 hours (or in the oven at its lowest setting) to completely dry out
5
Place a non-stick frying pan over a high heat with a little olive oil. Add the garrick fillets skin-side down to the pan, cook for 3–4 minutes until the skin is crispy, then turn the fillets over and cook the other side for a further minute
- 4 garrick, fillets (about 150g each)
- olive oil
6
Allow the fillets to rest for a few minutes off the heat while you prepare the miso. Place in a bowl with a teaspoon of warm water and whisk together – add more water as needed to create a purée consistency and transfer to a squeezy bottle
- 80g of red miso
7
Once dried, snap the pumpkin sheet into wafers and set aside until ready to serve
8
When ready to serve, add the reserved pumpkin sauce to a small pan and heat through
9
To plate, spoon a little of the reserved pumpkin sauce onto each plate and dot around the miso purée. Place the cashew nuts over the dots of miso and place the garrick fillets on the centre of the plate. Garnish with some of the reserved wafers and sprigs of chamomile (or santolina)
- 20g of cashew nuts
- chamomile flowers, or santolina (cotton lavender) sprigs
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