PAN ROASTED HAPUKA WITH PRAWN MASH, TOMATO AND SAFFRON
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
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.
Serve the mash in the centre of the plate. Place the fish on the mash and add the tomato saffron sauce . Serves 4