Ingredients
4 x 180g Smoked Hoki fillets (skin removed)
50g butter, diced
Juice of ½ a lemon
Flaky sea salt & pepper
2 tbsp. olive oil
½ cup Toasted bread crumbs
1 small cauliflower, chopped, stalks and all
500ml milk
50g butter
100g aged cheddar, grated
50g parmesan, grated & cheese puree
Sea salt & white pepper
Method
- Start by making the cauliflower puree. Place the chopped cauliflower into a medium saucepan, add the milk, bring to the boil and simmer until very tender. Drain the cauliflower, reserving the cooking liquid, then place in a food processor with the butter. Start pureeing, slowly adding a little of the reserved liquid until a nice, thick and smooth consistency is achieved. Cool slightly then add the cheddar and parmesan. Season to taste with salt and white pepper, then pass through a sieve into a clean saucepan. Set aside.
- To cook the Hoki, preheat oven to 180°C. Place the fillets into a non- stick paper lined roasting pan, top the fish evenly with the diced butter and season with salt and pepper, squeeze over the lemon juice, then place the fish fillet in the oven and baked for 8-10 minutes or until just cooked through. Sprinkle the toasted bread crumbs over.
- To serve, gently reheat the cauliflower and cheese puree over a low heat then place a large spoonful onto the centre of 4 serving plates. Top with the baked Hoki fillets and serve
Recipe by Hopgood's & Co