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Oven Roasted Hapuka with Butterbean Puree, Prawn, Spicy Chorizo Salsa and Green Herb Dressing


With  Steve Roberts and Colin Doyle

Serves 4

Ingredients

4 160-180g fillets market fish - skin on (bluenose, hapuka, snapper)

Extra Virgin olive oil

4 large raw prawn cutlets

2 chorizo sausages (finely diced)

1 red onion (finely diced)

12 cherry tomatoes (quartered)

Handful chopped Italian parsley

Salt and pepper

Butterbean Puree:

450g cooked butterbeans (canned ones rinsed well will be fine)

1 clove garlic (crushed)

50ml olive oil

50ml fish stock

Salt and pepper to taste

Method

Blend all ingredients in a food processor until a fine puree, pass through a sieve and season.

Green Herb Dressing:

60g capers

Handful of basil leaves

1 tsp Dijon mustard

Juice of one lemon

Extra Virgin olive oil

Salt and pepper

Small handful of mint

2 cloves garlic

Handful of Italian parsley

Method

Wash capers well to remove the saltiness and add all ingredients except the olive oil and salt and pepper to a processor. 
Process ingredients adding olive oil to produce a nice puree, season with salt and pepper.

To assemble… dish fry chorizo and red onion in a little olive oil for a couple of minutes , add tomatoes and cook until just soften, remove from the heat and add chopped Italian parsley and check seasoning.

Season the fish and sear in a hot pan and transfer to the oven to finish, add prawn to pan a couple of minutes before you remove fish from the oven

Gently reheat butterbean puree and place a spoonful in the centre of serving plate, place fish on top skin side up.

Place prawn on top of fish and arrange chorizo salsa. Drizzle plate with green herb dressing.

 

 

 

 

 


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