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.By Amanda Laird Email Amanda