CRUMBED TERAKIHI WITH CREAMED MUSH­ROOMS

NZ Life & Leisure - - Ruth Pretty -

Try this dish with gurnard or blue cod (th­ese will take a lit­tle longer to cook than terakihi).

6 ta­ble­spoons but­ter

750g but­ton or por­to­bello mush­rooms, thinly sliced

½ tea­spoon flaky sea salt pinch freshly ground black pep­per

2 ta­ble­spoons cream

2 ta­ble­spoons pre­pared horse­rad­ish

1-1.5kg terakihi fil­lets, skin off

¾ cup fresh bread­crumbs

2 ta­ble­spoons roughly chopped lo­vage, Ital­ian pars­ley or

chopped in­ner cel­ery leaves lemon wedges to serve

Put 2 ta­ble­spoons of the but­ter and the mush­rooms in a large fry­ing pan over high heat and fry for 5-6 min­utes, stir­ring oc­ca­sion­ally, un­til lightly browned and liquid has evap­o­rated.

Add salt and pep­per, an­other 2 ta­ble­spoons of but­ter, the cream and horse­rad­ish. Stir well and re­move from heat.

Sea­son the fish with salt and pep­per and sprin­kle with bread­crumbs on one side.

Pre­heat oven to 180°C. Place a large grill plate or one or two large fry­ing pans over a medium heat and add the re­main­ing 2 ta­ble­spoons but­ter. Lightly grease a low-sided bak­ing tray with bak­ing spray.

Work­ing in batches, cook fish briefly on one side, turn to crumbed side and cook un­til crumbs are golden brown but fish is not cooked through. Lay fish out on the pre­pared bak­ing tray, crumb side up and, just be­fore you are ready to serve, put the tray in the oven and bake for 2-4 min­utes or un­til cooked through.

Spoon mush­rooms onto in­di­vid­ual plates or a plat­ter and ar­range the fish on top. Sprin­kle with the fresh herbs. Ac­com­pany with lemon wedges. Serves 8

See thisnzlife.co.nz for my ba­con-wrapped pork meat­balls with but­tery ap­ple sauce and make-ahead gravy recipe.

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