ROASTED HĀPUKU WITH SWEETCORN SUCCOTASH - Cuisine Magazine - From New Zealand to the World
Troy Smith from Immersion Fishing is a man on a mission. He uses Dutch hand lines to fish in the Cook Strait for hāpuku, which is always of the most immaculate
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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
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