Recipes

Our Executive Chef Wiremu and his team like to experiment with new recipes and menu ideas - enjoy these to try at home!

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PAN SEARED WHITE FISH WITH WARM MEDITERIAN SALAD 

 

Ingredients

3 x Perla potatoes (par-boiled)

30ml Olive oil

200g White fish with skin on (seasonal)

30g Baby spinach

20g Olives (sliced)

1/2 Yellow capsicum (roughly chopped)

1/4 Red onion (diced)

Salt & pepper to taste

 

Method

Cut par boiled potatoes into quarters

Place 15ml olive oil in a medium size frying pan and place on a medium/high heat

When the pan is slightly smoking, add potatoes, olives, capsicum and red onion and sauté for 3-5 minutes.

Remove from heat and toss through spinach

Add salt and pepper to taste

Heat a separate pan with 15ml of olive oil until slightly smoking then add fish skin side down

Cook fish until the skin is brown and crispy, turn fish over and cook for another 2 minutes or until the fish is cooked

To plate, place potatoes, olives, red onions and spinach on the plate, top with fish and drizzle with salsa verde

 

Salsa Verde

 

Ingredients

30g Italian parsley 

6 Capers

30g Basil

50ml Olive oil

2 x Anchovies

1/2 Glove garlic

Salt & pepper to taste

 

Method

Place all ingredients in a food processer and mix to combine

Add salt and pepper to taste

Pan Seared White Fish

CRISPY SKIN SALMON 

 

Ingredients

200g Salmon fillet

4 x Perla potatoes

5 x Asparagus spears

2 x Lemons

Salt and pepper to taste

 

Method

Heat oven to 180 degrees

Boil potatoes until tender

Sautee asparagus in a pan until tender and season with salt and pepper 

Place a small amount of oil in an oven proof frying pan over medium heat

When pan is slightly smoking add the salmon, skin side down and cook until the skin is brown and crispy

Turn salmon over and finish off in oven for 4 mins

To plate, place potatoes on the plate then asparagus. Top with fish and spoon over hollandaise and salsa

Garnish with lemon slices

 

Lemon Hollandaise 

 

Ingredients

2 x Egg yolks

1tsp Seeded mustard

Juice of 1 lemon

200g Butter

Salt and pepper to taste


Method


Place egg yolks, mustard and lemon juice in a food processor and mix until combined

Melt butter and slowly add to the egg mix while the food processor is going

Season with salt and pepper

 

Coriander and Tomato Salsa

 

Ingredients

100mls Olive oil

1/2 Punnet cherry tomatoes (quartered)

1/2 Red onion (diced)

20g Coriander (roughly chopped)

Salt and pepper to taste


Method


Place all ingredients in a food processor and mix until combined

Season with salt and pepper     

Crispy Skin Salmon