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Sunday, April 11, 2010

Great baked Hapuka recipe

The joy of having a buddy who is a fisherman! Last week I was asked what species of fish I wanted as he was heading out to sea. Tough choice but I decided on Hapuku, as it is one of my favourites with its dense moist flesh and large fillets. A few days later three massive super fresh puka fillets where delivered.
The weather is a little colder now so I wanted to do something more comforting and warming plus it was a Sunday after a fairly big Saturday night. This is a great no fuss recipe and is perfect for entertaining, guests or just a family feast.

Baked Hapuku:
2 fillets Hapuku
1 bunch Parsley
1 bunch Mint
1 bunch Basil
2 TLB Cappers
1-2 tsp Mustard
1-4 Anchovies
4 Lemons
Olive oil
Butter
S & P









Method: 
Straight forward here, what we are making is a basic salsa verde (green sauce).
Finely chop or blend the herbs, capers, mustard, anchovies, juice of two lemons and 100-200ml olive oil to form a pesto like consistence.
Lay the fish down on a drizzle of olive oil and a little salt and pepper in an oven tray, tuck the thinner tail ends under so the fish is a relatively even thickness.
Pour over the verde; add some knobs of butter and a couple of lemon slices or wedges.
Bake at 180c for about 15mins
Serve the fish with the pan juices and baked lemon. This dish went well with a little kumara puree.
Kumara Puree: 
5 Kumara
100g Butter
Milk or cream
Salt & Pepper
Method:
Boil in salted water, steam dry in the same pot (strain and place the kumara back in the pot on the element for a min or so) add the butter and a little milk or cream back to the pot and gently warm.
Place the lot in a food processor add more milk if needed and blend until silky smooth.

2 comments:

  1. Being a seafood purest/snob i dont think i could put mustard on fish. Do you peel your kumara? Think i might do a version of this en papillote. cheers for some inspiration

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  2. The mustard thing... I know what your saying but the salsa verde really does works well. I generally use sherry vinegar instead of the lemon juice but felt it worked better with lemon juice.
    Yes peeled the Kumara.
    En papillote with the verde would work a treat!
    Cheers

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