Paiche with Miso Butter and Fennel Radish Salad
(courtesy of Amy Sherman, recipe developer and writer at Cooking With Amy blog. Serves 4. Note: Paiche are the largest freshwater fish in South America and are among the largest freshwater fish in the world.)
4 6-ounce paiche filets (about ¾-inch thick)
2 teaspoons oil
Sauce
2 teaspoons freshly squeezed lemon juice
2 teaspoons white miso
½ teaspoon Dijon mustard
¼ teaspoon sugar
3 tablespoons unsalted butter, cut into 5 pieces
Salad
½ fennel bulb
5 radishes
½ lemon
1 tablespoon extra virgin olive oil (Olio Nuovo recommended)
¼ teaspoon sugar
20 mint leaves, thinly sliced
Using a mandolin or very sharp knife, thinly slice fennel, radishes, and half lemon, removing any seeds. Toss slices with olive oil, salt, and mint.
In small saucepan, combine lemon juice, miso, mustard, and sugar with whisk. Heat gently over low heat and whisk in butter, allowing it to melt and emulsify sauce.
Sear fish in hot nonstick pan coated with a little oil, and cook about 4 minutes on each side. Fish should be cooked through and white, not pink.
