The belly of the fish has a beautiful texture and full flavour. Matched with a zesty herb sauce the recipe is perfect cooked on the BBQ or seared in a hot grill pan. Serves: 4. Chef: Paulie Hooton Ingredients 600gm hapuku belly, skin off (your fish monger will do this for you) 1 cup Italian […]
Have you tried fish wings before? Crispy, crunchy texture with a touch of salt and pepper spice served with a sweet and sour dipping sauce. Serves: 6 (taster). Chef: Paulie Hooton Ingredients 1kg blue cod or snapper wings 1 tbsp black peppercorn 1 tbsp white peppercorn 1 tbsp Szechaun peppercorn 3 tbsp sea salt 1½ […]
New Zealand mussels are magnificent! They work perfectly with these Mediterranean flavours to create a snack, entree or side dish. Serves: 4. Chef: Paulie Hooton 20 fresh mussels 2 tbsp butter 3 shallots, finely sliced ½ cup white wine 30ml white wine vinegar (chardonnay) 30ml lemon juice 50ml Lupi Extra Virgin olive oil 2 tbsp […]
Sea Perch has a delicate flavour, slightly sweet with a firm texture. Great in a Thai coconut curry or why not try this easy recipe with capers and butter. Serves: 1. Chef: Paulie Hooton Ingredients: 180gm Sea Perch fillet, skinned and boned Sea salt and pepper Olive oil, for cooking 50gm butter 25gm capers 1 […]
Chef Paulie Hooton shared this Kingfish recipe in our 2018 Valentines Day class. With a vibrant crunchy salad and sesame, chilli, lime dressing, the flavours matched perfectly with a glass of chilled Babich Sauvignon Blanc. Serves: 4. Chef: Paulie Hooton Ingredients 500gm Kingfish fillet, halved lengthways 2 tbsp fish sauce 2 tbsp mirin 1 tsp […]
This Thai style mussel salad makes a great light starter or canape at a gathering if served in lettuce cups. Serves 6 1 kg GreenshellTM mussel meat, debearded 30ml of water 30 ml fresh lime juice (Or use homegrown cold pasteurised lime juice) 100g palm sugar, grounded 50ml fish sauce 60g fresh coriander 50g chopped […]
Pan cooked fresh Kahawai is delicious served with salsa verde (herb sauce). Serves: 4. Chef: Paulie Hooton ½ cup Italian parsley, picked ½ cup basil leaf ½ cup mint leaf ¼ cup gherkins ¼ capers 2 garlic cloves 2 lemons, juiced 100ml Lupi olive oil Sea salt and pepper Crush the garlic, add parsley, basil, […]
Light and zingy freshness from lemon and fresh herbs match perfectly with grilled squid. Skordalia sauce adds a creaminess to the dish. Serves: 4. Chef: Paulie Hooton 600gm squid tubes 4 thick slices ciabatta 1½ cup water 4 garlic cloves, peeled and crushed 1 tbsp red wine vinegar ¼ cup fresh squeezed lemon juice (2 […]
A perfect combination of textures and flavours to showcase freshly smoked salmon. Serve as an entree or showcase as the main meal. Serves: 4 (entree) Chef: Paulie Hooton 300gm smoked salmon, top end 1 Cos lettuce, washed 200gm bacon streaky, chopped 100gm parmesan 4 eggs ¼ loaf ciabatta 1 clove garlic, peeled and sliced 100gm […]
Whipped salmon is a great addition to any antipasto platter and a great match with Chardonnay. Serve with crostini. Serves: 6 (entree) Chef: Paulie Hooton Ingredients 300gm Smoked salmon (end piece), check for bones 250gm Crème fraiche 20gm fresh thyme, picked leaf only 1 lemon, zested and juiced Salt and white pepper to season Method […]
