Roasted bluenose with braised puylentils and salsa verde
Pip Cobcroft, 43 years old, Auckland
MasterChef New Zealand : Roasted bluenose with braised
puylentils and salsa verde
Lentils
1 carrot, finely diced
1 celery stick, finely diced
1 shallot, finely diced
1 small fennel bulb, outer leaves removed, finely diced
3 1cm strips lemon rind
1 tbs thyme leaves, finely chopped
1 garlic clove, sliced
1 bayleaf
450mls Campbells beef stock plus 450mls extra
1 cup French puy lentils
2 tbs balsamic glaze
20g Mainland Butter
Salsa verde
1 bunch coriander leaves, roughly chopped
2 bunches flat leaf parsley leaves, roughly chopped
1 small bunch mint leaves, roughly chopped
1 garlic clove, chopped
1 tbs salted capers, soaked and drained
4 anchovy fillets
1 tbs Dijon mustard
1 lemon, juiced, zest of 1/2
extra virgin olive oil
200g bluenose, filleted, skin on
2 tbs clarified butter
1 garlic clove, sliced
chilli oil, to serve
1 Pre-heat the oven to 220 C.
2 For the lentils; Heat an oiled saucepan over a medium heat,
gently sauté the carrots, celery, shallot and fennel until
soft, without colouring. Add the lemon rind, thyme, garlic, bayleaf
and Campbells Stock and bring to a simmer. Add the lentils and
simmer for 40 minutes or until the lentils are tender. Add more
stock when needed to prevent lentils drying out, should be of a
soupy consistency. Just before serving, stir through balsamic glaze
and Mainland Butter and season with salt and pepper.
3 For the salsa verde; place the herbs, garlic, capers, anchovies,
mustard, lemon juice and zest into a food processor and process
until finely chopped, with the motor still running, add the extra
virgin olive oil in a stream, to create a sauce. Season with salt
and pepper.
4 For the fish; cut the fish fillet into 10cm pieces, score the
fillet skin side with 4-5 cuts, just through the skin, season both
sides with salt and pepper. Heat an oven proof frying pan over a
medium heat, add the clarified butter and garlic, cook a minute,
add the fish, skin side down and sear for 1 minute. Spoon some of
the butter over the fillet then carefully turn over and cook a
further minute. Place the pan in the oven and continue to bake fish
for 5 minutes.
5 To serve, spoon the lentils onto the bottom of a warm serving
plate, top with the fish and spoon over the salsa verde and drizzle
with a little chilli oil.
