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This recipe, which includes mussel hash cakes, ginger tomato buerre blanc and green beans, is among the popular ‘fish of the day’ selections at Fresco Family Restaurant & Bar in Gulf Harbour.
Ingredients Serves 4
600g hapuka fillet (or any thick fillet fish), cut into four even portions
25g butter
peanut oil
seasoned flour for coating
120g green beans, topped and tailed, blanched in boiling salted water, refreshed in cold water and drained.
Method: Coat mussel hash cakes (see below) in flour and panfry till golden brown. Place in oven at 180°C for 6-8 minutes.
Coat fish in seasoned flour and panfry until golden brown in peanut oil. Add butter and place in oven for 6-8 minutes depending how you like your fish cooked.
Gently warm the buerre blanc (below) – don’t boil, or it may split.
Add the green beans to the cooking fish pan 2 minutes before plating.
Ladle sauce onto each warm plate. Place hash cakes on top, then the fish on top of the hash cake. Arrange the beans and a slice of lime on each portion.
Hash cake: 200g cooked potato or kumara, cubed • 25g sliced spring onion • 25g diced red capsicum • 100g diced cooked mussel •1 egg • 1 Tbsp plain flour • 25ml peanut oil • seasoning. Combine all ingredients in a bowl until the mix just comes together. Form into 8 cylinder shaped patties and coat with flour before pan-frying.
Buerre blanc: 50g diced shallot • 50ml cider vinegar •10g crushed fresh ginger • 50ml white wine • 1/8 tsp turmeric (or 6-8 saffron threads) • 100g butter, cubed, at room temp • 1/8 tsp sugar • 100ml cream • 1 bay leaf • 1 sprig thyme • 1 star anise pod • 1 diced tomato (no seeds). Simmer all ingredients except cream, butter and tomato until a third is left in the pot. Lower temperature and add cream. Simmer until only half is left. Remove from heat and whisk in the butter. Sieve to remove flavourings. Add diced tomato and keep warm.
Local Cuisine showcases locally made food from this area’s many eateries. If you would like your café or restaurant featured, email sellit@localmatters.co.nz or sales@localmatters.co.nz or phone 427 8188 for more information.
