Glacier 51 Toothfish is the incredible finishing touch on this handmade pasta dish from James Higgs, with totally moppable cherry tomato sugo.
White Wine Corzetti with Roasted Glacier 51 Toothfish
Serves 4
500 g Glacier 51 Toothfish
100 g butter
1 rosemary sprig
2 garlic cloves
Cherry tomato sugo
200 g neutral oil (such as canola or vegetable oil)
5 garlic cloves, sliced
500 g onion, finely diced
100 ml white wine
500 g cherry tomatoes
2 anchovy fillets
Tomato passata, as required
20 g tarragon leaves, chopped
White wine corzetti
750 g pasta (‘00’) flour
10 egg yolks
Splash of olive oil
200 ml white wine
Sift flour into a bowl, add egg yolks and a splash of olive oil and the white whine, then with a fork, beat the eggs and bring the dough together. Knead for 10 minutes until smooth and elastic. Roll out on a lightly floured surface or through a pasta roller, until 2-3 mm thick, then cut into circles with a cutter. Alternatively, you can buy any pasta of your choice.
For the cherry tomato sugo, add the oil to a heavy-based saucepan and place over medium heat. Fry the garlic in the oil, then add the onions and cook, stirring, for 15-20 minutes until sweet and soft. Add the wine and cook until it reduces down and is nearly evaporated. Season to taste, then add cherry tomatoes and anchovies, plus a splash of passata for colour. Cook, stirring occasionally, until tomatoes and anchovies are broken down and saucy. Remove from the heat and stir in tarragon to finish.
Heat the oven to 200°C. Place Glacier 51 Toothfish in a baking tray, add butter, rosemary and garlic and roast, spooning melted butter over the fish once or twice, for 6-10 minutes or until cooked through.
Cook the pasta in a large saucepan of boiling water until it floats to the surface and al dente, drain, then divide among plates. Spoon the sugo over the top, then flake the Glacier 51 Toothfish into large pieces and spread it over. Drizzle with olive oil to finish.
