ROASTED HĀPUKU WITH SWEETCORN SUCCOTASH

Recipes & food styling Bradley Hornby / Photography Richard Briggs

	SUCCOTASH
	50g butter
	50ml olive oil
	2 shallots, finely chopped
	2 cloves garlic, finely chopped
	½ teaspoon salt
	1 pinch pepper
	2 stalks celery, finely diced
	½ leek, finely diced
	2 stalks thyme
	70g crème fraîche
	100ml free-range chicken or vegetable stock
	2 ears fresh sweetcorn, peeled, kernels removed with a knife
	100g broad beans
	1 handful of garden herbs, chopped (eg tarragon, flat-leafed parsley, chives)
	zest and juice of 1 lemon
	HAPUKU FILLET
	4 x 120g pieces of hāpuku fillet (see note)
	10g Marlborough flaky sea salt
	olive oil for brushing
	60ml grapeseed oil
	50g butter
	2 sprigs thyme

1.	SUCCOTASH
2.	Place the butter and oil in a saucepan on a medium heat.
3.	Once the butter begins to foam add the shallots and garlic stirring for 2 minutes until very lightly caramelised.
4.	Add the salt, pepper, celery, leek and thyme.
5.	Cook for 5 minutes, then add the crème fraiche and stock and simmer for 5 minutes.
6.	Add the sweetcorn, broad beans, herbs, lemon zest and juice, stir and remove from the heat.
7.	Taste and season with more salt and pepper if required.
8.	Put in a serving dish and keep warm while the hāpuku roasts.
9.	HAPUKU FILLET
10.	Remove the hāpuku from the fridge at least 20 minutes before cooking.
11.	Season with salt and brush with olive oil.
12.	Heat a heavy-based pan to medium, add the grapeseed oil and when it starts to give off a heat haze place the hāpuku in the pan.
13.	Cook without moving or turning for 3 minutes (if it is a super-thick fillet add 30 seconds per side).
14.	Turn gently, add the butter and thyme, cook for 2 minutes while constantly spooning the butter from the pan back over the fish.
15.	Remove the hāpuku from the pan and onto a serving dish.
16.	Rest for 5 minutes and then serve with the succotash.
17.	NOTE If you have leftover hāpuku trimmings don’t discard them.
18.	You can smoke or roast them, then once cooked break up and mix with a little crème fraîche, mayonnaise, lemon zest, salt, pepper and herbs.
19.	Chill and use as a dip for crudité vegetables or chips.