Hiramasa flambé au whisky

Hiramasa flambé with whisky

Preparation: 5 min


Total: 15 min

Preparation time: 5 min

Cooking time: 10 min

Portions: 4 persons



For 1 to 4 Hiramasa nets
30 ml butter
30 ml of olive oil
1 clove of garlic
1 branch of thyme
1 rosemary branch
Salt and pepper



  1.  Heat the oil in a large over medium-high heat.
  2.  Dry the fish. Salt and pepper.
  3.  Put thyme, garlic, oil and butter in the pan. Add the fish on the flesh side. Leave to melt and foam. Cook the fish with melted butter for about 5 min.
  4.  Return and water for another 1 min for "point" (or taste) cooking. Do not hesitate to check that your fish is cooked before finishing cooking.
  5.  Flame with whisky.



Taste with a light pinot noir like Inniskilin or a white wine like Marchesi Villa Antinori.