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Chef On A Mission

TV ONE

Ep 4 - Proscuitto wrapped Hapuka and Euro salad


 (Photos.com)

Serves 6

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
salt
cracked pepper

HAPUKA
600gr Hapuka fillet, cut into 100g pieces
12 slices proscuitto
salt
pepper

SALAD
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.

HAPUKA
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.

ASSEMBLY
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.


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