Ingredients
4 x 180g Hoki fillets (skin on)
25g butter, diced
Juice of ½ a lemon
1 Tbsp. olive oil
2 avocado, peeled and diced
Juice of 1 lime
2 tbsp. crème fraiche
2 cob of corn, boiled till tender
½ red onion, finely diced
1 jar piquillo, drained, rinsed, then diced
1 chipotle chilli, finely chopped
1 can black beans in chilli sauce
4 vine tomatoes, deseeded and diced
1 bunch coriander, chopped
1 tbsp. red wine vinegar
3 tbsp. extra virgin olive oil
Sea salt & pepper
Extra crème fraiche, coriander sprigs and lime wedges for serving
Method
- First make the avocado puree, by placing the diced avocado, lime juice and 2 tbsp. of cold water into a food processor. Puree until smooth, then stir in the crème fraiche. Season to taste with salt and pepper. Set aside.
- Heat a grill-pan over high heat, lightly oil the cooked corn cobs and then grill over high heat until nice, charred and golden. Remove from the heat, then cool slightly
- Once, cool, cut the kernel from the cob, keeping some pieces back whole as garnish.
- Break up the remaining kernels and place in a bowl, add the onion, piquillo pepper, chipotle, black beans, tomato and coriander. Drizzle in the red wine vinegar and extra virgin olive oil, then season to taste with salt and pepper. Set aside.
- To cook the Hoki, heat the olive oil in a non-stick heavy based frying pan. Lightly season the Hoki fillet with sea salt, then pan-fry skin side down, for 3-4 minutes or until the skin is crisp and golden. Turn-over and cook for another 1-2 minutes. Add the butter and lemon juice then baste the Hoki with the pan juices. Remove from the heat.
- To serve, place a large dollop of avocado puree onto the centre of each plate. Place a large spoonful of the corn and black bean salsa on top, then top off with the Hoki. Garnish with the grilled corn pieces, and serve with extra crème fraiche, coriander and lime wedges on the side.
Recipe by Hopgood's & Co