Ingredients
| 1 kg | Hapuka fillet, (bones removed but skin left on) (Main) |
| 1 Tbsp | Olive oil |
| 2 tsp | Butter, (plus extra) |
| 1 | Salt |
| 1 | Freshly ground black pepper |
| 1 | Leek |
| 500 g | Frozen peas |
| 1 cup | Chicken stock |
| 2 Tbsp | Cream |
| 1 | Gourmet potato, (boiled) |
Beurre blanc
| ½ cup | White wine |
| 1 Tbsp | Shallots, (finely chopped) |
| 100 g | Butter, (cubed) |
| 1 | Salt, (to season) |
| 1 tsp | Lemon juice |
| 1 | White pepper, (to season) |
Directions
- Cut the fish into four fillets.
- Preheat oven to 200C. Heat a fry pan and add the oil and butter.
- Add the fish skin down and press for 30 seconds to flatten the skin. Continue cooking for two minutes. Transfer to a roasting dish.
- 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.
- 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.
- 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.
- 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.