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
Lightly pickled cucumber
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
Place all the ingredients in a large bowl and toss lightly. Let stand for 10 minutes.
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Bluff oyster sauce and smoked Bluff oysters
1 dozen shucked pottled Bluff oysters and oyster liquid
1 litre water
2 tsp white sugar
2 tsp soy sauce
½ tsp arrowroot powder
Place one litre of water in a pot and heat to a light simmer.
Add the oysters and the oyster liquid to the pot and simmer lightly for 20 minutes, stirring occasionally.
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
Smoked Bluff Oysters
Reserved Bluff oysters from Bluff oyster sauce recipe
Manuka wood chips
30ml soy sauce
Place the oysters on a baking rack and lightly brush with soy sauce.
Prepare your smoker with manuka wood chips and cold smoke the bluff oysters for 15 minutes, ensuring you don't cook the oysters further.
When oysters are smoked place them in the fridge till needed.
1 cup minced paua
½ small onion diced
80g lean bacon diced
½ clove garlic crushed
1 Tbsp chopped parsley
200g plain flour
Salt and pepper
Place paua, onion, bacon, parsley, crushed garlic, 1 egg and 50g of flour in a bowl, season with salt and pepper and mix to combine.
Roll the paua mixture into small balls around 3cm in diameter, set aside in the fridge to set for ½ hour.
Prepare a crumbing station.
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.
Set aside in the fridge till needed.
Crispy Skin Trumpeter
2 large fillets of trumpeter, boned, with skin left on.
50ml clarified butter
50ml canola oil
Salt and pepper
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.
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 hosts Fish of the Day, Sundays, 5.30pm on Three