2 tablespoons of diced preserved lemon, or zest will also work fine.
Salt and pepper to taste
Dried kelp stems or kombu leaves
Juice of half a lemon
Melt the butter with the kelp stalks and simmer but don’t brown the butter, season with salt and pepper and lemon juice.
Use a stainless steel pot as the lemon juice can draw metallic flavours from cast iron.
Scale and fillet your fish trying to leave the skin as perfectly intact as you can.
Score the skin from side to side and slice the fillet into the portion sizes you want.
Salt the skin side of the Mao mao and place into a hot, oiled frying pan skin side down.
Be prepared for the fillets to arch up and be ready with a fish slice to flatten them as they seal.
Leaving the fish skin side down transfer them to the bottom shelf of a 250 degree oven and cook until you can see the medium rare starting to show.
Remove from the oven at this stage and return to the element on low, flip the fish and add the kelp butter.
Using a spoon baste the butter over the fish until you see milk releasing from the flakes and the skin is shiny.
Remove from the heat but leave the fish to rest for a minute longer in the butter.
Roast your tomatoes in a hot oven until they are fully cooked.
Place the tomatoes into a fine strainer and using the back of a spoon push the tomatoes through giving you a tomato juice.
Season your tomato juice with the umami salt, white pepper and a little olive oil.
Lemon crème fraiche:
Simply mix the lemon and the crème fraiche together with a little olive oil and season to taste with salt and pepper.
Use a deep plate or wide open bowl.
Pour the tomato soup into the base of the bowl deep. Serve the fish skin side up and spoon the crème fraiche on top.
Chef Tom Boyce
Peter Yealands Rose 2018
This pretty light peach coloured rosé has an enticing bouquet of pomegranate, fresh strawberries and honeysuckle. A juicy, rich palate with warming flavours of strawberry shortcake, which is given focus and length by well-balanced acidity. This vegan friendly rosé has won silver at both the International Wine & Spirit Competition 2018 and the NZ Wine of the Year Awards 2018.
USSCO Bar and Bistro - Gisborne
This pretty light peach coloured rosé has an enticing bouquet of pomegranate, fresh strawberries and honeysuckle. A juicy, rich palate with warming flavours of strawberry shortcake, which is given focus and length by well-balanced acidity.