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MasterChef New Zealand

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Wairarapa Spring Medley


Masterchef New Zealand on TV ONE and TVNZ Ondemand

Wairarapa Spring Medley
Recipe by Lucy Cruickshank

Preparation Time: 15 Minutes
Cooking Time: 35 Minutes
Serves 2

Wine Match:  Wither Hills Sauvignon Blanc

Slow Roasted Tomatoes
4 vine-ripened tomatoes, cut in half
1tsp Greytown Gold Koroneiki (or any good quality) extra virgin olive oil
Salt and freshly ground black pepper
1tsp Kingsmeade sheep feta

Zesty Vinaigrette
Juice of 1/2 a lemon
1 small red chilli, deseeded, finely diced
1 tbsp Lupi extra virgin olive oil
1 tsp Watson and Son pure Manuka honey

Creamy Pea Puree
1 cup frozen baby peas
1 tsp Anchor cream

Steamed Citrus Butterfish
2 fillets butterfish
1 tbsp Mainland butter
1 tsp lemon zest
Flakey sea salt

Garnish
Pea feathers
Rambo radish
Mustard greens

1. Preheat oven to 180C.

2. Place the tomatoes on a baking tray, drizzle with Lupi Olive oil, season with salt and pepper and bake for 35 minutes. Once the tomatoes are cooked, sprinkle over the crumbled feta.

3. To make the vinaigrette, whisk all the ingredients together in a bowl and season to taste with salt and pepper.

4. To make the pea puree, bring a small saucepan of salted water to the boil and add the peas. Cook for approximately 4 minutes. Drain and transfer to a blender. Blend with the cream to a smooth puree. Season to taste with salt and pepper.

5. To prepare the fish, trim each fillet to approximately 8cm or 150g. Place each fillet on a large square of tin foil with the Mainland butter, lemon zest, sea salt and pepper. Wrap the fish in the tin foil and place in a steamer over boiling water for approximately 8 minutes, until the butterfish is just cooked.

6. To serve, arrange the pea puree and roasted tomatoes on a serving dish and rest the fish on top of the puree. Drizzle the vinaigrette over the fish and around the plate. Arrange micro greens next to the fish. 


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