1 x 1kg fillet of hapuku, bones removed but skin left on
1 Tbs olive oil, plus extra
2 tsp butter, plus extra
Freshly ground black pepper
500g frozen peas
1 cup chicken stock
2 Tbs cream
Boiled gourmet potatoes
1 Tbs finely chopped shallots
1/2 cup white wine
100g butter, cubed
1 tsp lemon juice
1 Cut the fish into four fillets.
2 Preheat oven to 200C. Heat a fry pan and add the oil and butter.
3 Add the fish skin down and press for 30 seconds to flatten the skin. Continue cooking for two minutes. Transfer to a roasting dish.
4 Slice the leek into thin rings and arrange around the fish. Season well and drizzle with extra olive oil. Roast for 8 minutes then let rest, covered for a few minutes.
5 Pour the peas into a saucepan, add stock, season and add cream. Bring to a boil and cook until tender. Do not overcook - the colour needs to remain vibrant. Mash slightly keeping texture coarse.
6 To make the beurre blanc; simmer the shallots and wine until the wine has nearly disappeared and the shallots are soft. Over a moderate heat whisk the butter in a cube at a time, quickly so you have a creamy, not oily sauce. Season with the lemon juice, salt and pepper. Keep in a warm place until ready to use.
7 Serve the peas on the plate topped with the leeks and fish, then spoon over the sauce and serve with simply boiled gourmet potatoes on the side.