THE DUKE OF MARLBOROUGH
The Duke is situated right on the waterfront in Russell in the beautiful Bay of Islands. It has an award winning restaurant and 4 star accommodation, but it is the history that sets this hotel a part from all others in New Zealand.
The Duke began life in 1827 as “Johnny Johnston's Grog Shop”. The owner Johnny Johnston was an ex convict fluent in Te Reo and was very well regarded by the local Maori. This relationship led to Johnny being able to purchase the freehold site of the Duke – which was one of the first land sales to a European in New Zealand, followed shortly by Johnny securing New Zealand's first ever liquor license and the rest is history.
PAN FRIED SNAPPER FILLET WITH KAWA KAWA SALSA VERDE, KINA BUERRE BLANC & URENIKA POTATOES
KAWA KAWA SALSA VERDE:
· 3 cups Fresh herbs (I used flat leaf parsley, basil, mint, chervil, chives)
· 1 peeled Shallot
· Juice of 1 Lemon
· 15ml Red wine vinegar
· 10 Capers
· 1 Gherkin
· 1 clove of fresh Garlic
· 100ml Light or Pure olive oil
· 3-4 Kawa Kawa leaves
· Salt to taste
Blend all ingredients except oil until a smooth paste is achieved, taste and season as required
KINA BUERRE BLANC:
· 100ml White wine
· 100ml White wine vinegar
· 1 Shallot
· 5 Black peppercorns
· 2 sprigs of Thyme
· 2 Bay leaves
· 50ml Cream
· 250gm Butter (small cubes)
· Kina roe
· Fresh lemon
In a pot on high heat add wine, vinegar, shallot, pepper, thyme & bay leaves and reduce until ¼ of original volume (50ml). Strain the liquid and discard the aromatics.
Reduce heat to medium and add cream to reduction then cook down until thick. Turn heat down to low and slowly whisk in butter being careful not to add to quickly (30-50gms at a time and allow to melt before adding more)
Add as much kina as you would like to the sauce, taste, then adjust seasoning and lemon to your taste.
· 1kg Cooked potatoes (I used duck fat confit potatoes cooked @ 150˚ for 45 minutes under fat or oil) but you could use boiled or roasted if it works for you.
· 100gm Smoked bacon – cut in strips
· ½ a Silver beet
· 20gms Butter
· Salt & Pepper
Add butter to a medium-hot pan then bacon and allow to crisp a little. Add potatoes and silver beet then season to taste with salt & pepper
Season skin of snapper with salt and cook in butter 80% of the way through on this 1 side.
Turn and cook for the last 20%, the skin should be nice in crispy and juicy inside.
Place some of the potato sauté in the middle of the plate, place fish on top and drizzle sauce around. Top the fish with salsa verde and garnish the plate with more kina and fresh herbs.