PAN ROASTED HA­PUKA WITH PRAWN MASH, TOMATO AND SAF­FRON

My Wedding - - FOOD & DRINK -

You will need:

• 600g Ha­puka fil­let, skinned and boned • 320g Mashed po­tato – with 80ml boiled cream and 200g but­ter added while hot • 160g Prawn tails – shelled • 4 Toma­toes • 1 Clove of gar­lic - crushed • A pinch of saf­fron • 60ml White wine • Olive oil

Sauce:

Re­move the skin from the toma­toes by plac­ing into boil­ing wa­ter for no more than 8-10 sec­onds then plung­ing them into iced wa­ter. Cut the tomato into chunks, about 8 pieces from one tomato. In a pan, pour a lit­tle olive oil. When hot, add the gar­lic and saf­fron. When start­ing to colour, add the toma­toes. Cook on high for two min­utes. Add the white wine to add mois­ture and to wilt the toma­toes. Cook for another two min­utes, or un­til the raw wine taste has gone. Sea­son to taste. Keep the mash hot. Add the cream and but­ter and mix in thor­oughly. In a hot pan, add a lit­tle oil and place the fish into the oil away from you. Do not move the fish at all for at least a minute. This will give the fish a chance to colour up. If the fish is 2cm thick it will take 4-min­utes ei­ther side to cook. In the same pan as the fish, add the prawn tails and sauté till cooked. Fold the prawns into the mash and mix over heat.

To serve:

Serve the mash in the cen­tre of the plate. Place the fish on the mash and add the tomato saf­fron sauce . Serves 4

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