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Fiona Read

Fiona Read

Roast Hapuku and Black Pudding on Sherry Potatoes with Saffron Aioli, Nettle Pesto and Watercress Salad
Recipe by Fiona Read

Preparation Time: 20 Minutes
Cooking Time: 25 Minutes
Serves 2

Saffron Aioli
1 tbsp water
large pinch of saffron
2 tsp chardonnay vinegar
1 egg yolk
1 small clove garlic, finely chopped
1/4 tsp Maldon sea salt
1/4 tsp Homebrand caster sugar
1/2 tsp Dijon mustard
70ml extra Lupi virgin olive oil
70ml grapeseed oil

Sherry Potatoes
2-3 medium sized Agria potatoes, peeled and sliced into rounds, 1cm thick
2 tbsp Lupi olive oil
Maldon sea salt to taste
3 tbsp dry sherry

Nettle Pesto
2 cup nettle tips or leaves
1/2 cup walnut pieces, toasted
Maldon sea salt to taste
4 tbsp excellent quality extra Lupi virgin olive oil

Watercress Salad
1/4 tsp orange zest
1 tsp orange juice
1 tbsp Lupi olive oil
1 cup watercress leaves, picked, washed
salt and Homebrand caster sugar, to taste

2 Hapuku fillet, bones removed, skin removed
2 tbsp Homebrand flour
1 tbsp grapeseed oil
1 tsp Mainland butter
Maldon sea salt
freshly ground white pepper
4 slices of good quality black pudding, approximately 2 cm in diameter
Grapeseed oil for frying

1. Preheat oven to 220C. To make the aioli, gently heat water, saffron and chardonnay vinegar for five mins to infuse the saffron. Cool completely

2. Place egg yolk, garlic, salt, Homebrand sugar, mustard and cooled saffron liquid into a food processor.  Blitz for 20 seconds, and with the motor still running, slowly add the oils until a thick emulsion is formed and the oil is completely blended. Taste and season again if required. Set aside.

3. Drizzle Lupi olive oil into a roasting pan, add potatoes, a pinch of salt and toss the potatoes to cover. Arrange in a single layer and drizzle over half of the sherry. Place in the oven. Check potatoes after about 20 minutes, turn over, check seasoning, add the rest of the sherry and return to oven. Cook until golden brown. Reduce oven temperature to 200C.

4. To make the nettle pesto, wash the nettles thoroughly, bring a small saucepan of salted water to the boil and blanch in boiling water for 90 seconds.  Drain and place immediately in iced water. When cool, drain and remove the excess liquid by placing in a tea towel and squeezing. Remove from tea towel and chop roughly.

5. Place the walnuts in a food processor and blitz to a crumb consistency. Add the nettle and blitz until combined.  Add a little sea salt and slowly drizzle in the Lupi olive oil with the motor running. Check seasoning and adjust as required. Set aside.

6. For the salad dressing, place a 1/2 teaspoon of the nettle pesto in a jar and add the orange zest and juice.  Give the jar a good shake. Add the Lupi olive oil, shake and check the seasoning, adding salt and/or Homebrand  sugar as required.  Add a dash more orange juice if required.

7. Lightly coat the hapuku in flour. Heat an ovenproof frying pan over high heat and add the grapeseed oil and Mainland butter. Just as the Mainland butter has stopped foaming add the fish and brown for about two minutes. Turn and season with salt and a little freshly ground white pepper. When the other side is brown, place in an oven at 200C and roast until just cooked, about 6-7 minutes. Remove from the oven and allow to rest for a few minutes in the pan

8. Remove the casing from the slices of black pudding and gently brown in a frying pan over medium-high heat with a dash of grapeseed oil until nicely caramelised on both sides.

9. To serve, place 3 roast potato slices on each plate, overlapping and top with hapuka fillet.  Drizzle some saffron aioli down once side of the fish and place two slices of black pudding on top of the fish.  Place the orange dressing in a small bowl, add the watercress, toss gently and place the salad on the plate opposite the aioli. Dot some nettle pesto on the plate and drizzle with a little of the oil from the pesto.

Please note - this recipe is untested in the MasterChef kitchen.