Clarke Gayford finds that although New Zealanders don't often visit Stewart Island, the local birdlife has long known of its attractions. Photo / Mike Bhana
Clarke Gayford finds that although New Zealanders don't often visit Stewart Island, the local birdlife has long known of its attractions. Photo / Mike Bhana
The new season of Clarke Gayford's show Fish of the Day, is screening now. Clarke visits Stewart Island and cooks up this mouth-watering recipe.
Crispy skin trumpeter, paua bonbons, smoked Bluff oysters, Bluff oyster sauce, cuttlefish ink and pickled cucumber, cooked on Fish of the Day. Photo / Mike Bhana
Lightly pickled cucumber Ingredients 1 small telegraph cucumber, sliced thinly lengthways ¼ cup white wine vinegar 1 tsp sugar ¾ tsp crushed red chili flakes 2 tsp kosher salt 2 Tbsp chopped dill 2 Tbsp lemon juice
Method Place all the ingredients in a large bowl and toss lightly. Let stand for 10 minutes.
Remove the oysters from the pot and reserve. Strain the remaining liquid through a muslin cloth and reduce on a low heat to 100ml or 1/10 of its original volume.
Add the sugar and soy sauce to the pot, stirring to dissolve the sugar.
Mix the arrowroot with a little water and slowly add to the oyster sauce to thicken slightly. Taste and adjust seasoning if required
Add the remaining flour to the first bowl and season with salt & pepper.
In a second bowl whisk an egg and the milk until well combined.
Place breadcrumbs in the third bowl.
Place a few at balls at a time in the flour, coating lightly. Then place coat in the egg wash, and lastly in the crumb mix. the crumb mix. Double-crumb the paua balls by repeating stages 2 and 3.
Crispy Skin Trumpeter Ingredients 2 large fillets of trumpeter, boned, with skin left on. 50ml clarified butter 50ml canola oil Salt and pepper
Method When preparing the trumpeter fillet, pat each fillet dry with paper towels.
Cut each fillet into 3 portions; turn each portion skin side up and lightly score by just cutting through the skin a few times. This will stop the fish curling up when cooking. Season generously.
Place a heavy based frying pan on medium heat, add the clarified butter and canola oil. When the oil is smoking slightly, place the trumpeter potions skin side down in the pan and cook for 3-4 minutes or until golden brown. Flip the fish and cook the other side for a further 3-4 minutes.
Remove cooked fillets from pan and let them rest on a paper towel to absorb excess oil. Season lightly with salt and pepper then serve.
Hydrate some sea chicory in water, let stand for 5 minutes.
Pickle the cucumber, drain and set aside till needed.
Lightly heat the Bluff oyster sauce and the smoked Bluff oysters using a little of the oyster sauce to coat the smoked oysters.
Fry the paua bonbons in a heavy based pan with 100ml of canola oil. Cook until lightly golden brown and finish in a moderate oven for 8-10 minutes.
Cook the fish and let rest for 5 minutes.
Plating Using a warm plate, place a "V" shape in cuttlefish ink on the plate, then another "V" using the warmed bluff oyster sauce at right angles to the first one.
Place the cooked portion of trumpeter on the centre of the plate, skin side up, then place three paua bonbons around the trumpeter portion.
Roll three pickled cucumber ribbons and place between the bonbons; place two smoked Bluff oysters on the plate and garnish with sea chicory and dill, then serve.
Clarke Gayford visits Stewart Island in the new series of Fish of the Day. Photo / Mike Bhana
Clarke Gayford hosts Fish of the Day, Sundays, 5.30pm on Three
