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MasterChef New Zealand


Pistachio Crusted Hapuka

Pistachio Crusted Hapuka with Orange Rosti, Lime Hollandaise and Baby Watercress
Recipe by Tony Price

Preparation Time: 20 Minutes
Cooking Time: 35 Minutes
Serves 2

Wine Match:  Daniel Le Brun Platinum Vintage 2001

1 red kumara, medium sized, grated, excess moisture squeezed out
1 tsp orange zest
Salt and freshly ground black pepper
Rice bran oil for frying

1 tsp lime zest
Juice of 1 lime
100g Mainland butter, melted
2 egg yolks

Crusted Hapuka
100g pistachio nuts
1/2 cup plain flour
1 egg, lightly beaten
50ml Anchor milk
1 cup panko crumbs
2 x 150g hapuka fillets, skinned, boned
Rice bran oil for frying

Handful of baby watercress leaves, picked
Lupi Extra virgin olive oil
Lime wedges, to serve

1. Preheat oven to 180C.

2. To make the kumara rosti, combine the grated kumara with the orange zest and season with salt and pepper. Divide the mixture into two and press into ring moulds. Each should weigh approximately 90g. Heat some rice bran oil in a frying pan over medium high heat and add the rosti. Cook until golden on both sides then place in the oven for 20-25 minutes until cooked through.

3. To make the hollandaise, place the egg yolks, lime juice and lime zest in a heat proof bowl and whisk thoroughly to combine. Place over a saucepan of barley simmering water and whisk continuously until the egg yolks reach the ribbon stage. While still whisking, pour in the Mainland butter in slow, steady stream, careful not to add the settled milk solids. Once fully incorporated, season to taste with salt and pepper. Set aside and keep slightly warm.

4. To prepare the crust for the hapuka, crush the pistachios in a mortar and pestle or food processor. Sieve the pistachios and keep the fine dust separate from the coarse pieces. Prepare 3 bowls for crumbing the fish; 1 with the flour, 1 with the egg and milk beaten together, and 1 with the panko crumbs combined with the coarse pieces. Coat the fish pieces in the flour, then egg wash and then the crumbs.

5. Heat a frying pan over medium heat with a generous amount of rice bran oil. Pan fry the fish on all sides until the crumb is dark golden and crisp and the fish is cooked through. Do not allow the oil to get too hot or the pistachios and crumb will burn before the fish is cooked.

6. To serve, dress the watercress with a little Lupi olive oil, salt and pepper. Place a small bunch at one end of a rectangular serving plate. In the centre of the plate, place a rosti and top with the crusted hapuka and wedges of lime. At the other end of the plate, create an elegant smear of lime hollandaise and sprinkle over a little of the fine pistachio dust.