A great winter fish recipe full of bold flavours alongside a creamy mash. Hapuku, monkfish or any other firm fleshed fish will match perfectly with the sauce.
Serves: 4. Chef: Steve Roberts
4 x 160 – 180gm fillets of fresh market fish (hapuka, monkfish), skinned/boned
50ml Lupi Extra Virgin olive oil
Juice of half a lemon
100gm broad beans, shelled and blanched
For the warm potato salad
300gm baby potatoes
80gm cream fraîche or mascarpone
Salt and pepper
Good handful chopped Italian parsley
2 tbsp Lupi Extra Virgin Olive oil
1 tsp cumin seeds
1 tsp coriander seeds
¼ tsp turmeric, ground
1 clove garlic, finely chopped
2cm piece fresh ginger, chopped
1 red chilli, deseed and finely chopped
70gm mango chutney
Pinch of saffron
400ml fish stock
Handful of Italian parsley, chopped
Handful of coriander leaves, chopped
Juice of 1 lime
1. To make the Moroccan sauce, dry roast the cumin and coriander seeds in a small fry pan until aromatic and then grind.
2. Place all the ground spices in a saucepan along with garlic, ginger, chilli, chutney, saffron and stock, bring to the boil and simmer for 4 – 5 minutes.
3. Remove from heat and stir in chopped parsley and coriander and add lime juice to taste.
4. Bring potatoes to boil in a pot of salted cold water and simmer until tender, drain well and roughly crush. Fold in crème fraîche (or mascarpone) & chopped parsley, season to taste.
5. Heat olive oil in a frying pan, season fish and cook one side until golden, turn over and add butter and lemon juice along with the broad beans, baste the fish and allow to finish (this can be done in the oven if suitable).
6. Garnish with chervil.