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

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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)
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
preparation

Unskinned sea bass or gray or striped mullet fillet.
comments
Mommy_loves_to_cook
May 8, 2012