Ben Dearnley
“Cooked over charcoal at a low heat, the hapuku skin crisps while the large white flakes stay translucent and soft,” says Jordan Toft. “At Bert’s we complement the sweet flesh with a salsa picante of house-preserved lemon rind and brined vine leaves made crisp by frying in oil. A twist of black pepper and you’re ready to go.”
Ingredients
Method
1.Burn coals on a charcoal barbecue in a pile until embers are ashed over and reduced to low heat (about 45 minutes), then spread embers out in an even layer. Alternatively, preheat a barbecue to low heat.
2.Brush fish with 3 tsp olive oil and season. Grill indirectly, skin-side down, until cooked halfway through, but still rare in the centre (25-30 minutes), then turn and grill on the flesh side until medium-rare (5-10 minutes). Remove from heat and set aside for 5 minutes to rest.
3.Meanwhile, heat sunflower oil in a deep-fryer or large saucepan to 180°C. Deep-fry vine leaves in batches until crisp (30 seconds per side) and drain on paper towels.
4.Remove and discard flesh from preserved lemon, finely chop pith and skin, then coarsely crush with a mortar and pestle. Whisk remaining olive oil and lemon juice in a bowl until emulsified, add preserved lemon and mix well.
5.Dress hapuku with preserved lemon dressing, season to taste and serve with crisp vine leaves.
Preserved vine leaves are available from delicatessens.
Drink suggestion: A subtle chardonnay such as the 2016 “Brunnen” from up-and-coming vignerons Schmölzer & Brown, from Beechworth, Victoria. Drink suggestion by Adrian Filiuta.
Notes
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