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Recipe

Roast hapuka with basil, parmesan and panko crust, buttered spinach and riesling beurre blanc

Mark Harman is executive chef of the recently opened Salt restaurant in Castor Bay, North Shore. The award-winning chef’s cuisine has received local and international recognition as he pushes the boundaries of international cuisine in competitive cooking. His many awards include the New Zealand Beef & Lamb Hallmark of Excellence Award, three Wellington Culinary Fare medals, including two golds for best overall dishes as well as gold in the National Culinary Fare. Mark has been in the industry for 18 years, working in fine dining establishments such as Sky City Dine Restaurant, Huka Lodge, Bellota and the luxury Amanyara Hotel in the Caribbean. In April 2012, Mark launched his own signature range of epicurean ready-made soups and pestos under the Seasons Gourmet brand – inspired by his desire to bring restaurant quality food to Kiwi homes.

Sep 04, 2015 5:13am
  • 45 mins cooking
  • Serves 2
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Ingredients

CRUSTED HAPUKA
  • 400 gram hapuka
  • 10 gram parmesan cheese, grated
  • 1/2 cup panko crumbs
  • cream
  • 2 tablespoon seasons gourmet basil pesto
  • 4 cup baby spinach
  • 50克的屁股er
  • salt and pepper
BEURRE BLANC
  • 250 millilitre white riesling wine or verjuice
  • 1 shallot
  • 1 garlic clove
  • sprig of thyme
  • bay leaf
  • 5 peppercorns
  • 250 gram unsalted butter, cubed and chilled
  • salt and pepper
SAUTEED SPINACH
  • 2 cup washed baby spinach
  • 1 teaspoon unsalted butter
  • salt and pepper

Method

  • 1
    To prepare the hapuka: Trim the hapuka into 2 x 150g rectangle portions. Place the trimmings into a Kenwood FP980 Food Processor, add the Parmesan, pesto, salt, pepper and a dash of cream and process until smooth. Using the back of a spoon spread this mixture onto the prepared hapuka. Place panko crumbs into a bowl, then dip the hapuka into the crumbs.
  • 2
    Place a heavy based frying pan onto a low heat and add a small amount of olive oil. Place hapuka into the pan, crumb side down while the oil is cold, slowly bring the heat up the a medium temperature. Allow the crumb to go golden, lifting the fish carefully to check this. Flip the hapuka over once it is golden, place into the oven for 8 minutes on 180°C.
  • 3
    To make beurre blanc: Peel the shallots and garlic, roughly chop, place into a small pot, add the wine, bay leaf, thyme and peppercorns. Bring to the boil and simmer until reduced by half.
  • 4
    Turn the heat onto low, slowly whisk in the butter a little bit at a time, until the butter is dissolved; make sure not to boil at this stage, or it will split. Take off the heat and strain through a sieve back into a pot and keep warm, ready for serving.
  • 5
    Sauteed spinach: Place a knob of butter in a pan, once the butter begins to bubble up, add spinach into the pan and sauté. Season with salt and pepper. Remove from heat and place onto paper towels.

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