Roasted hapuka, corn purée, grilled horn peppers, sea urchin butter

Roasted hapuka, corn purée, grilled horn peppers, sea urchin butter

By
From
New Classics
Serves
6
Photographer
Mark Roper

These flavours are a little ‘down Mexico way’. Mexican food is the new black here in Melbourne and everyone knows Melbournians wear a lot of black. The corn elements, along with the smoky, slippery bull horn peppers, provide an interesting textural contrast to the roasted fish and buttery sea urchin.

Ingredients

Quantity Ingredient
6 corn cobs, husks removed
150g butter
2 tablespoons see method for ingredients
salt and pepper
6 green bull’s horn peppers
1 bunch spring onions, with at least 6 bulbs
1 x 720-900g fillet hapuka or grouper, or other deep sea firm-fleshed fish, skinned and portioned into 6 x 120–150 g pieces
1 tablespoon light olive oil
1 portion white polenta from roasted rack of lamb recipe
chive tips, to garnish

Sea urchin butter

Quantity Ingredient
100g fresh sea urchin meat
150g butter, softened
1 lemon, juiced
salt and pepper

Method

  1. To prepare the corn purée, bring a saucepan of salted water to the boil and cook 3 of the corn cobs for 2–3 minutes. Drain and allow to cool slightly. Remove the kernels with a sharp knife.
  2. Melt half the butter in a saucepan and sweat the kernels for a few minutes over medium heat then add the crème fraîche. Season with salt and pepper then purée in a food processor. Set aside.
  3. Heat a chargrill pan or hotplate to very hot. Slice the kernels off the other 3 corn cobs with a sharp knife, keeping them as intact as possible so you have several shards with many kernels.
  4. Grill the peppers until charred and softened. When cool enough, peel off the skin but leave the stalks intact. Split each pepper lengthways and gently scrape out the seeds.
  5. Trim and wash the spring onions but leave on the bulbs, making sure there is no residual dirt. Grill briefly until charred and softened.
  6. To make the sea urchin butter, put the sea urchin in a food processor and blend until smooth. Add the butter little by little, then add the lemon juice. Season with salt and pepper. Set aside at room temperature.
  7. Season the fish with salt and pepper. Heat a large non-stick frying pan and add the light olive oil and the remaining butter. Cook the fish over medium–high heat for 4 minutes, turning every 30 seconds until golden. Turn off the heat and allow the fish to rest while you prepare the garnish.
  8. To serve

    To serve Warm the polenta and gently fold through the corn purée. Divide the polenta onto serving plates and garnish each with the peppers, corn kernels and spring onions. Place the fish on top then finish with a knob of sea urchin butter, garnish with chive tips and serve.
Tags:
Philippa
Phillipa
Sibley
European
restaurant
chef
high
end
fine
dining
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