- 200 ml clarified butter (see note)
- 1.2 kg piece of hapuku fillet, cut into 6 portions, skin on and pin boned
- 100 gm butter
- 600 gm podded peas (about 1kg unpodded)
- 200 ml fish stock
- 6 cloves roasted garlic (see note)
- 1Preheat oven to 200C. Heat clarified butter in a cast-iron frying pan over high
heat until a heat haze appears. Add hapuku skin-side down and cook, pressing down
with fingers for the first 30 seconds, for 2 minutes, then roast in oven for 6-7 minutes or until almost cooked. Remove from oven and rest for 3 minutes to finish cooking.
- 2For crushed peas, melt butter in a saucepan, add peas and stir over medium heat for 1-2 minutes or until peas change colour. Add fish stock and roasted garlic, bring to the boil, then remove pan from heat. Using a hand-held blender or food processor, pulse peas until coarsely crushed and season to taste with sea salt and freshly ground black pepper.
- 3To serve, spoon peas onto plates, top with hapuku, sprinkle with sea salt and serve immediately.
Note For clarified butter, melt cold cubed butter, pour into a jug, stand, skim surface, then pour off clear butter and reserve, discarding the milk fat - 250gm of butter will make about 200gm of clarified butter. For roasted garlic, wrap a head of garlic in aluminium foil and roast at 200C for 30 minutes or until tender. When cool, squeeze garlic from skins. Store unused garlic under a layer of oil in a jar for up to 2 weeks.
Drink Suggestion: Barrel-aged semillon sauvignon blanc.