SMOKED BUTTERFISH, FENNEL REMOULADE, BLACK BARLEY CRISPS - Cuisine Magazine - From New Zealand to th
Tim Barnett from Ocean Speared is a true inspiration. Passionate, driven and innovative, Tim and his team free dive and spear each butterfish individually, mean
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Ingredients
- 60g wood chips for smoking
- 2 medium (500g) butterfish fillets, skin on, pin bones removed (use warehou or hāpuku if you can’t get butterfish)
- 70g bush honey
- zest of 1 lemon
- 50g Marlborough flaky sea salt
- 3 teaspoons crushed coriander seeds
- 3 teaspoons crushed fennel seeds
- 2 teaspoons crushed caraway seeds
- 2 stalks wild fennel fronds or dill, finely chopped
- 50ml olive oil
- FENNEL REMOULADE
- 1 fennel bulb, sliced very thinly
- 2 stalks celery, thinly sliced
- 1 apple, thinly sliced
- 100ml crème fraîche or sour cream
- 200ml natural thick unsweetened yoghurt
- 20g horseradish cream
- zest and juice of 1 lemon
- 20g Dijon mustard
- 8 cornichons, chopped (or use gherkins or pickled onions)
- 20g pickled capers
- 1 shallot, finely diced
- 1 stalk wild fennel fronds or dill, chopped
- 1 large pinch Marlborough flaky sea salt
- BLACK BARLEY CRISPS
- ½ loaf black barley bread (or your favourite sourdough)
- 70ml olive oil
- Marlborough flaky sea salt
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