Ep 4 - Proscuitto wrapped Hapuka and Euro salad
70ml extra-virgin olive oil
12 small vine-ripened tomatoes, halved
3 tablespoons capers (if salted, soaked in cold water)
24 fresh basil leaves, torn
36 fresh marjoram leaves, roughly torn
400gr Italian buffalo mozzarella or fresh New Zealand mozzarella (not the aged, firm mozzarella)
1 medium garlic clove, minced
juice of 2 lemons
600gr Hapuka fillet, cut into 100g pieces
12 slices proscuitto
In a bowl place 50ml of the olive oil, tomato halves, capers, basil and marjoram. Slice the mozzarella into 12 pieces and add to the salad along with the garlic and lemon juice. Season with salt and pepper. This can be made 3 hours in advance.
Remove the hapuka pieces from the refrigerator an hour prior to cooking to allow them to reach room temperature. Wrap the pieces in 2 slices of prosciutto. In a large frypan, heat the remaining olive oil until shimmering. Season the hapuka with salt & pepper and sauté each side for 20 seconds, then place in a pre heated oven at 180C until it is cooked through approximately 8 minutes, Remove and slice in half.
Divide and arrange the Hapuka and salad equally btween the 6 plates, then use the juice that has accumulated in the bowl to pour over the salad as a dressing.