Crispy Skin Hapuku, Kamokamo, Corn and Tomato Salsa And Kawakawa Hollandaise
4 x 180g Hapuku pieces with skin on,
8 x 2cm pieces of kamokamo,
1 cob of corn,
1 tablespoon rice bran oil (or low taste oil),
handful of baby spinach(optional),
salt and pepper.
3x egg yolks,
4 Kawakawa leaves (stalks removed),
1 teaspoon mild or wholegrain mustard,
2 teaspoons white wine vinegar,
salt and pepper.
Turn on a fan force doven to 200 degrees Celsius, turn on chargrill or bbq if using a chargrill (you can also use a hot pan).
Cook corn on the cob
Place into boiling water for 5 minutes, remove and place into iced water to stop the cooking process.
Repeat the process – boil the Kamokamo for 3 minutes, then cool.
Once cool, drain the water and place onto a roasting tray.
Spread garlic butter onto on side of the kamokamo.
Slice tomato into quarters and remove the seeds.
Dice remaining tomato and put into a bowl. Slice the corn of the cob, and roughly chop the baby spinach, add to bowl with oil, mix and season to taste.
Place egg yolks, kawakawa leaves,vinegar and mustard into a food processor – turn on high and leave for a few minutes.
Put butter into a microwave proof container with a lid (corner lifted on lid) and heat until the butter is boiling – approximately 3 minutes.
With the food processor still going slowly add the hot butter to the mix. Season to taste and keep in a warm place until ready to serve.
Score the Hapuku skin with a few slices (to allow the fat to be released whilst cooking) and rub salt and pepper onto the skin.
Cook the Hapuku on a chargrill or a pan with oil, on high heat with the skin facing down.
Once the side of the Hapuku starts to go white turn the fish, and place into the oven for 5 minutes.
Place the kamokamo into the oven. Check fish after five minutes -you are aiming to cook it medium, you don’t want to over cook it or it will go dry.
Place 2 pieces of kamokamo onto the plate on top of each other, place fish on the top. Spoon Hollandaise on top of the fish. Place a few spoons of salsa onto the side. Garnish with fresh herbs.
Chef Jono Marr
What I love most about using wild ingredients is the freshness,” he says. “I grew up on wild venison as my father was a mad hunter – it was really him who taught me to cook – and when you are getting something locally you know it is fresh and you know where it has come from.
Peter Yealands Chardonnay 2017 (Hawken’s Bay)
Exhibits guava, citrus and stone fruit flavours which combine seamlessly with the subtle toasty oak. The palate combines ripe fruit, lees complexity and subtle oak with a fresh elegant finish.
Soulsa Restaurant has gained a reputation as one of the first choice options for dining out in Whakatane. With a dimly lit, intimate setting, we try to create a surrounding where we can offer a relaxed and romantic atmosphere. We have the honest intention to satisfy and to introduce you to real flavour, aroma, taste and visual pleasure. We take pride in our passion for food which we like to share with our customers. We have a totally gluten free menu that will satisfy your soul with fresh and tasty options including Venison, Lamb, Steak, Fish, Duck and Vegetarian Dishes – prepared by well known local chef Jono Marr.