Ep 1 - Hapuka Fillet w/ Sautéed Paua
Hapuka Fillet w/ Sautéed Paua, Tarragon and Preserved Lemon Butter
Step 1. Tarragon and Preserved Lemon Butter
250gms Salted Butter (Room Temp)
2 Preserved Lemons (Skin only, finely chopped)
3 Tbl Fresh Tarragon (finely chopped)
2 Tbl Fresh Parsley (finely chopped)
1 to 2 Tbl Fresh Red Chilli (deseeded and finely chopped)
2 Lemons (finely grated zest and juice)
In a small bowl add all the ingredients, and with your clean hands work together until completely combined.
Cut a piece of plastic wrap and lay on the bench.
Now form the flavoured butter into a sausage shape and lay at one end of the plastic wrap. Roll up and twist the ends like a Christmas cracker. Place the tarragon and preserved lemon butter in the fridge until required.
Step 2. Pea Crush
-2 Tbl Butter
-1/2 cup Shallot (finely dice)
-1 1/2 cups Chicken Stock
-3 Cups Fresh or Frozen Peas (blanched and shocked)
-1 cup Spinach Leaves (washed and thinly sliced)
- 1/4 cup Cream
- Sea Salt and Freshly Cracked Black Pepper
Place a suitable sized saucepan on a medium heat. Sweat the butter and shallot for about 5 minutes until translucent. Add chicken stock and let this reduce to about � cup of liquid. Now stir through the peas and spinach and cook for a minute, or until the spinach wilts. Remove from the heat and stir through the cream. Pour pea mixture into a food processer and pulse gently to thicken but not puree. Season with salt and pepper, refrigerate until required.
Step 3. Prepping Paua
- 3 Whole Paua
Using a tenderizing mallet, pound the paua streaks until you feel the muscle loosen up. Using a sharp knife, slice the paua into 5mm thin strips. Refrigerate until required.
Step 4. Cooking and Serving
- Pea Crush
- 6 x 100gm Hapuka Fillet Portions
- Sea Salt and Freshly Cracked Black Pepper-
- Canola Oil
- Sliced Paua
- Preserved Lemon and Tarragon Butter
Heat up the pea crush in a small saucepan over low heat or in the microwave until hot. Keep warm.
Season hapuka with sea salt and pepper. Heat a large skillet to high temperature and pour in a little canola oil. Sear the fish on both sides until golden and cooked through. Hold
Season the paua with sea salt and pepper. In a hot skillet quickly cook the paua on both sides until caramelized. Remove the paua from pan, and then add about half of preserved lemon and tarragon butter to melt with the residual heat. Freeze the remaining butter to use in the future.
To serve divide up a little pea crush in the centre of each plate and top with a portion of hapuka. Then add the paua and spoon over the melted preserved lemon and tarragon butter. Finish with a wedge of fresh lemon and serve.