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Pan fried hapuka

Serves   1
Prep time: 30 mins
Cooking time: 30 mins
Signature dish

Ingredients

Method

Ingredients

Roasted Fennel

  • 2 fresh Fennel, trimmed, stalks removed and washed. Cut into wedges.
  • 2 Tbsp Olive oil
  • 1Tbsp Fennel seeds
  • 1 Tbsp Chilli flakes

Parsnip Purée

  • 5 Large Parsnip peeled and washed and diced
  • 1 Medium Agria potato peeled and washed and diced
  • 250ml Milk
  • 250ml Cream
  • 50g Butter

Basil Pesto

  • ¼ Cup Pine nuts
  • 1 Cup Fresh basil
  • 1 Cup Fresh parsley
  • ¼ Cup Olive oil
  • ¼ Cup Grated parmesan
  • 2 Garlic cloves
  • 1 Lemon juice and zest

To Taste: Salt and pepper

Sage Brown Butter

  • 250g Butter diced
  • 8 Sage leaves

Pan Seared Hapuka

  • 1 Fillet hapuka
  • 2Tbsp Olive oil
  • 25g Butter
  • 3 Thyme sprigs

To Taste Salt and pepper

Method

Roasted Fennel

  1. Preheat oven to 150℃ 
  2. Place chilli flakes and fennel seeds on an oven tray, drizzle with olive oil and toast until golden brown.
  3. Toss fennel wedges in the oil and season with salt and pepper.
  4. Roast for 30 minutes.
  5. Turn the heat up to 190℃ and roast for a further 10 minutes until the outer leaves are crunchy and golden.

Parsnip Purée

  1. Bring the milk, cream and butter to a simmer. Season.
  2. Add potato and parsnip and bring to the boil. Cook until tender.
  3. Using a slotted spoon, put the vegetables into a food processor. Add 1 cup of the liquid and blend. Add more liquid to get the desired consistency. 
  4. Season and keep warm to serve.

Basil Pesto

  1. Toast the pine nuts in the oven until golden. 
  2. Add toasted pine nuts, fresh basil and parsley, lemon juice and zest, garlic into a food processor. 
  3. Blend and slowly pour in the olive oil until smooth. 
  4. Season to taste. Chill until serving.

Sage Brown Butter

  1. Add butter to fry pan and melt. Stir until it starts to caramelise.
  2. Add the sage leaves and season. Serve hot.

Pan Seared Hapuka 

  1. Season Hapuka and set aside.
  2. Heat pan, drizzle with Olive Oil. Add Hapuka skin side down.
  3. Once Hapuka is cooked 2/3 of the way, flip over and finish the remainder on the other side. Add butter and thyme to the pan and baste. Fish should be opaque when cooked.