Grilled boar fish fillets wrapped in nori with miso sesame butter and shisho

Recipe sourced from Angelakis Brothers

Ingredients

• 4 boar fish fillets from Angelakis Brothers

• 2 large sheets of nori

• 2 tbsp vegetable oil

• Sea salt

• 180g soba noodles

• 1 tbsp toasted sesame seeds

• 1 punnet of shisho

• 250g butter

• 1 1/2 tbsp red miso paste

• 1 1/2 tbsp sesame seeds

Method

1. 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.

2. 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.

3. 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.

4. 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.

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

6. 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.