PAN SEARED BLUE COD, GARLIC RIBBON VEGE, MARSCAPONE AND HERB CRUSHED POTATOES WITH BEURRE BLANC
THE RESTAURANT - THE BLACK DOG BAR
Nestled in NZ’s Alpine town of Te Anau is the Black Dog Bar.
A gateway to either one of the many fresh water lakes or rivers, or New Zealands iconic Fiordland, including Milford Sound.
The restaurant describes itself as ‘casual yet classy’ and with its big open fire it’s a welcome retreat away from the cold mountain air.
THE CHEF - RYAN "MUZZA" MURRAY
Award winning chef, Ryan is a local lad who lives and breaths everything the area has to offer.
A keen fisherman diver and hunter, he knows exactly what the area can offer.
A multi winner of the NZ Beef and Lamb Hallmark of Excellence awards, having spent time on the coast Ryan is equally comfortable when it comes to handling seafood.
THE RECIPE: PAN SEARED BLUE COD, GARLIC RIBBON VEGE, MARSCAPONE AND HERB CRUSHED POTATOES WITH BEURRE BLANC
150ml white wine
50ml white wine vinegar
1 bay leaf
100-150g cubed butter
2 x fillets Blue Cod
6 medium potatoes
2 cloves finley diced garlic
small bunch finely chopped parsley
100g -150g mascarpone
In a sauce pan add vinegar, wine, bay leaf and pepper corn.
Turn onto a medium heat and reduce by 75%. Remove bay leaf and pepper corns.
Put back on the heat and add cream, reduce by 50%.
Reduced cream mix should be thicker but not splitting.
Remove from heat and whisk in chilled butter which will stop reducing process.
Whisk together well and set aside in warm place in the kitchen until ready to use.
Peel potatoes, boil until al dente.
Wash carrots & courgettes. Using a peeler, peel them into flat ribbons and set aside for later.
Remove skin and any bones from Blue Cod fillets, cut down each fillet into 2-3 pieces for ease of handling in fry pan.
Be sure to pat fillets dry with a paper towel to get a nice crust on the fish when cooking.
Once potatoes are cooked, drain and add 100g of butter, chives and mascarpone. Mix together with a spoon – not to mash but well mixed/crushed.
Heat 2 large pans for the fish and ribbon veg. Place fish into a pan on a med-high heat, making sure not to turn for a few minutes until crust has formed on the outside of the fillets. Turn to finish the opposite side, it should only take 2-3 minutes either side. In the other pan quickly stirfry the veges.
Load spuds and veges onto plate. Top with fish and finish with a good drizzle of beurre blanc sauce.