Roasted hapuka with prawns, peas & blood orange
Roasted hapuka with prawns and blood orange garnished with nasturtium leaves and flowers is one of my favourite summertime flavour combinations, and the colours make eating it a treat.
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Ingredients
- 100 millilitres blood orange juice (available from middle eastern food stores)
- 1 gram agar agar (a vegetable gelling agent available from health food stores)
- 8 prawns, shelled and deveined
- 4 x 120g hapuku fillets
- 3 ripe tomatoes
- 160 grams baby peas (use fresh if you can)
- 100 millilitres cream
- 1 sprig thyme
- pinch sugar
- 250 grams frozen baby peas
- 1 blood orange
- 100 millilitres grapeseed or vegetable oil
- 20 grams butter
- 1/2 lemon, juice
- olive oil, for dressing
- nasturtium leaves and flowers
- dehydrated olives, chopped, to garnish (optional)
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