Serves 4
INGREDIENTS
4x 150g hapuka fillets (or firm white fish)
100g chimichurri
300g salt cod fritter mix
100g broccolini
1x lemon
METHOD
1 First make the chimmichurri and salt cod fritter mix. These can easily be made a day or two in advance and kept refrigerated.
2 Pre heat a deep fryer to 180deg.
3 Heat a grill to its highest setting.
4 Bring a pot of salted water to the boil.
5 Place the fish on a flat metal tray. Brush the fillets with melted butter and season well with salt. Place under the grill and cook for between 5-10 minutes depending on the thickness of the fish. (perfectly cooked fish shouldn’t be falling apart and should just turning translucent in the center)
6 Whilst the fish is cooking, divide the salt cod mix into 8 and place in the deep fryer. Cook for 4-6 minutes until they are a deep golden brown and floating on the surface.
7 Trim the broccolini stems and drop into the boiling salted water for 2.5 minutes until tender. Remove, drain well and dress with a little olive oil or melted butter.
8 Once all components are cooked they can be arranged on the serving plate. Garnish with lemon wedges and a drizzle of olive oil and serve immediately.
Salt Cod Fritters
150g salt cod (bacalao)
500g large baking potatoes (such as agria)
2x spring onions
1tbsp flat leaf parsley, chopped
1x lemon, zest only, finely chopped
1x egg, beaten
oil for deep frying
METHOD
1 Rinse fish under cold water to remove excess salt. Place fish in large bowl, cover with cold water and refrigerate, covered, overnight. Ideally you should change the water two or three times. Drain fish; discard water.
2 Place fish in a large saucepan, cover with cold water and bring to the boil. Reduce the heat and simmer for 5 minutes. Drain fish, discard water; remove skin and bones then flake fish.
3 Bake the potatoes in their skins until very soft. Cut in half and allow to cool until you can handle them. (do not cool too much otherwise the potatoes with turn gluey) Remove the flesh (you should have 300g) and push through a fine sieve. Reserve the skins for stuffing and serving another day!!
4 Finely chop the spring onion and place in bowl with the flaked fish, parsley, lemon zest and potatoes. Beat in the egg and check the mixture for seasoning… Be aware that it shouldn’t require salt as the fish is quite salty.
5 Divide the mixture into 8 balls and place on plate lined with baking parchment. Refrigerate for 30 minutes.
6 Heat vegetable oil in deep fryer, deep skillet or wok; deep-fry fritters, in batches, until browned and heated through. Drain on paper towels.
Piquillo Pepper and Pumpkin Seed Chimichurri
1 cup fresh coriander leaves (loose packed)
1 cup Italian parsley (loose packed)
1 clove garlic
1 tsp dried Mexican oregano
1 tsp smoked paprika
3 x piquillo peppers (fire roasted Spanish red peppers)
100g pumpkin seeds, roasted
1 tsp salt
1 tsp cumin seeds, toasted and ground
200mls extra virgin olive oil
50mls red wine vinegar
METHOD
1 Place all ingredients except the pumpkin seeds into a food processor.
2 Process until the herbs are finely chopped.
3 Add the pumpkin seeds and pulse until the pumpkin seeds are broken up. The mix is ready and will keep in the fridge for up to a week.
The Carousel thanks Mark Sycamore, Executive Chef from Tequila MockingBird and christchurchnz.com for this recipe
