Broiled fillet of hapuku with roasted wild mushrooms and a cider vinegar-butter sauce

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by: Walter






H?puku are a highly rated eating fish, reaching top dollar on both the local and international market. Chefs that have tasted farmed h?puku have stated that it out performs wild-caught h?puku.




ingredients

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serves: 4

4 pieces (6-8 oz/175-225 g) of unskinned hapuku fillet

1 tablespoon (15 g) butter (melted)

ROASTED WILD MUSHROOMS:

5 slices dried porcini mushroom

3 tablespoons warm water

12 oz (350 g) mixed fresh wild mushrooms

1 leaves from sprig of thyme

3 tablespoons olive oil

Salt and freshly ground black pepper

CIDER VINEGAR-BUTTER SAUCE:

1/4 cup good-quality cider vinegar

3/4 cup (175 g) chilled unsalted butter (cut into small pieces)

Nutrition Facts
Broiled fillet of hapuku with roasted wild mushrooms and a cider vinegar-butter sauce

Servings Per Recipe: 4

Amount per Serving

Calories: 385

  • Total Fat: 14.8 g
  •     Saturated Fat: 3.7 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 18.7 mg
  • Sodium: 62.4 mg
  • Total Carbs: 57 g
  •     Dietary Fiber: 8.2 g
  •     Sugars: 13.7 g
  • Protein: 13.9 g
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preparation

1.  For the roasted mushrooms, preheat the oven to 400°F (200°C). Put the dried porcini mushroom slices into a small bowl, cover with the warm water, and let soak for 10 minutes. Meanwhile, brush any dirt off the fresh wild mushrooms and trim away the base of the stems. Thickly slice the mushrooms and put them in a small roasting pan. Lift the porcini mushrooms out of their soaking liquid and thinly slice them. Add them to the wild mushrooms, along with the thyme leaves, olive oil, salt, pepper, and 3 tablespoons of the soaking liquid. Toss together well. Spread out in the pan and roast for 15 minutes. Meanwhile, preheat the broiler (if it is not separate from the oven, you will have to wait for the mushrooms to finish roasting before you can cook the fish).

2.  Brush the pieces of hapuku with melted butter and season on both sides with some salt and pepper. Put, skin-side up, on a lightly buttered baking pan or the rack of the broiler pan.

3.  After the mushrooms have been cooking for 7 minutes, broil the hapuku, about 4 inches (10 cm) from the heat, for 6 to 7 minutes. Meanwhile, for the sauce, bring the vinegar to a boil in a small pan. Whisk in the butter, a few pieces at a time, until you have a smooth, emulsified sauce. Season to taste with salt and pepper.

4.  Spoon the roasted wild mushrooms into the center of four warmed plates and put the hapuku on top. Spoon a little of the sauce over the fish and the rest around the outside edge of the plates. Serve with some boiled new potatoes.

Cooks' note:
ALTERNATIVE FISH:
Unskinned sea bass or gray or striped mullet fillet.

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