ROASTED HĀPUKU WITH SWEETCORN SUCCOTASH - Cuisine Magazine - From New Zealand to the World

Ingredients

• SUCCOTASH
• 50g butter
• 50ml olive oil
• 2 shallots, finely chopped
• 2 cloves garlic, finely chopped
• ½ teaspoon salt
• 1 pinch pepper
• 2 stalks celery, finely diced
• ½ leek, finely diced
• 2 stalks thyme
• 70g crème fraîche
• 100ml free-range chicken or vegetable stock
• 2 ears fresh sweetcorn, peeled, kernels removed with a knife
• 100g broad beans
• 1 handful of garden herbs, chopped (eg tarragon, flat-leafed parsley, chives)
• zest and juice of 1 lemon
• HAPUKU FILLET
• 4 x 120g pieces of hāpuku fillet (see note)
• 10g Marlborough flaky sea salt
• olive oil for brushing
• 60ml grapeseed oil
• 2 sprigs thyme