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

Recipe sourced from Angelakis Brothers


  • 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


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.

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