Top Shows

MasterChef New Zealand


Episode 1 - Pan fried sole

MasterChef New Zealand on TV ONE and TVNZ Ondemand

Episode 1 - Pan fried sole

125g Baby spinach
2 Sloe fillets
80g Flour
1 Egg
1/2 tsp Olive oil
50g Salmon
6 sprays Smoked mauna juice
1 Potato
1 Onion
50g Butter
500ml Dry white wine
1 Galice clove
250g Cockles
2 Large tomatoes
125ml Cream
20g Butter

To make the ravioli filling, boil potatoes untill soft, peel and put in a blender with butter bream salt and pepper.
2 sprays for the manuka smoke. Cut the salmon into cubes but don't add to the potato

 Mix flour, egg and olive oil to make the pasta dough knead untill it becomes smooth and silky. Wrap and place in fridge to rest for 1/2 hour

Roll dough out and place in sheets on the bench place a tablespoon of potato puree on pasta and salmon cube in the centre. Then lay annother sheet of pasta over the top and cut with Ravioli cutter

Bruniose the onion and sweat off in the butter add the wine and garlic, then the cockles cover with a lid and cook untill the shells open.
Remove the cockles and reduce the cooking stick by½ reserve 50 mls of stock and add chopped tomatoes add the cream and cook for 3 minutes.

 Heat a pan and add spinach toss through olive oil, lemon juice, salt and pepper

To pan fry the sole lightly salt and flour the fillets cook in hot oil and a little butter.

Bring a pot of water up to boil for ravioli, add salt and 4 sprays of manuka cook untill tender

To serve, place spinche on the plate, then the sole with cockles and ravioli
Nape with tomato sauce

This recipe is untested in the MasterChef kitchen