Substitute tuna in this fancy fish supper if you can't find amberjack.
50g/1¾oz caster sugar
50g/1¾oz white miso paste
5 tbsp mirin
5 tbsp sake
5cm/2in piece fresh ginger, peeled and grated
½ vanilla pod, seeds only
½ tsp grated nutmeg
freshly ground white pepper
6 fillets amberjack yellowtail (known in Japan as hamachi), each about 175g/6oz, skinned
oil, for drizzling
butter, for greasing
850g/1lb 14oz parsnips, peeled and sliced at an angle about 3mm/⅛in thick
175ml/6fl oz whole milk
175ml/6fl oz double cream
10g/¼oz dried yuzu peel
4 shallots, finely diced
50g/1¾oz parmesan, finely grated
100g/3½oz comté or gruyère cheese, grated
175g/6oz cavolo nero, roughly chopped
50g/1¾oz roasted hazelnuts, chopped
salt and freshly ground black pepper
For the fish, in a large bowl, mix together the first nine ingredients to make a marinade then add the pieces of fish. Mix well, cover and leave to chill for one hour.
For the dauphinoise, preheat the oven to 170C/325F/Gas 3. Grease a deep 20cm x 20cm/8in x 8in square baking tin with the butter and line with greaseproof paper. Blanch the sliced parsnips in a pan of boiling salted water for three minutes, then drain and pat dry on kitchen paper.
Meanwhile, in a small saucepan heat the milk, cream, yuzu and shallots. Bring to the boil and simmer uncovered for 15 minutes. Remove from the heat and cover with a lid to infuse for 15 minutes. Strain the mixture through a fine sieve into a clean saucepan, heat gently and then stir in the parmesan and 50g/¾oz of the comté (or gruyère). Remove from heat and leave to cool slightly.
Layer the parsnips, cavolo nero and hazelnuts in the lined tin, seasoning with salt and freshly ground black pepper as you go. Pour over the cheese sauce, scatter over the remaining cheese and bake for one hour or until golden-brown.
Preheat the grill to 200C/400F. Arrange the marinated fish on a non-stick baking tray, drizzle with a little oil and grill for 6-8 minutes, turning halfway through cooking. Rest on a warm plate until serving.
Serve the fish with the dauphinoise.
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