Grilled Boar Fish Fillets Wrapped in Nori with Miso Sesame Butter & Shiso

Ingredients

4 Angelakis Boar Fish Fillets

2 Large Sheets of Nori

2 tbls Vegetable Oil

Sea Salt

180 gm Soba Noodles

1 tbls Toasted Sesame Seeds

1 Punnet Shiso

Miso & Toasted Sesame Butter

250 gm Butter

1 ½ tbls Red Miso Paste

1 ½ tbls Sesame Seeds

Method

For the miso butter, cut butter into small pieces, place in a large bowl and allow to soften at room temperature. Gently toast the sesame seeds, either in a fry pan on the stove top or in the oven at 160℃ until golden brown, taking care not to burn. Allow to cool.

Add the miso paste and toasted sesame seeds to the butter & mix well, whisk well until the butter is light and fluffy. On a sheet of baking paper shape the butter into a log, roll up the paper and twist ends to secure. Refrigerate till the butter is firm.

To prepare the boar fish, fold & tear the nori sheets in half, lay the fish fillets on top and gently fold the nori sheets around the fillet. Turn over and lightly season with sea salt & drizzle with the vegetable oil.

Heat a large non stick frypan over a medium heat, place the fish fillets in the pan, presentation side down. Cook for 4 minutes then gently turn over and cook for a further 2 minutes on the other side.

Cook the soba noodles in boiling salted water for 4 minutes (or as per the packet directions) and drain.

To serve, divide the noodles between four plates, place the boar fish fillet on top, add a slice of butter (at room temperature) and sprinkle with the extra toasted sesame seeds and shiso leaves.

Cook’s Tip

Miso paste is available in Asian grocers or in good quality supermarkets. This butter is also delicious served with grilled salmon or chicken.

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