Snapper W/ KawaKawa Salsa Verde, Kina Beurre Blanc & Urenika Potatoes

Ingredients

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
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
URENIKA POTATOES:
  • 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

Method

Kawakawa salsa Verde:
  1. Blend all ingredients except oil until a smooth paste is achieved, taste and season as required.
Kina beurre blanc:
  1. 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.
  2. 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)
  3. Add as much kina as you would like to the sauce, taste, then adjust seasoning and lemon to your taste.
Urenika potatoes:
  1. 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
Snapper:
  1. Season skin of snapper with salt and cook in butter 80% of the way through on this 1 side.
  2. Turn and cook for the last 20%, the skin should be nice in crispy and juicy inside.

Plating Up

  • 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.

Chef Dan Fraser

Dan is the chef at The Duke of Malborough restaurant which is affectionately known as ‘The Duke’.

Wine Match

Peter Yealands Sauvignon Blanc 2018
Shows lifted notes of citrus blossom and passionfruit, underpinned with aromas of fresh herbs and lemon zest.  The palate is full and lively with juicy tropical fruit that is balanced with a long, crisp mineral finish. This beautiful Sauvignon Blanc is vegan friendly and has won a trophy at the Sydney International Wine Competition 2019 as well as Gold for the Berliner Wein Trophy 2019.

The Duke of Marlborough

Situated on the waterfront, in Russell Bay of Islands has been operating since 1827 – legally since 1840 and offers a unique restaurant and accommodation experience. It’s present owners, Anton and Bridget Haagah, Riki Kinnaird and Jayne Shirley who purchased the property in 2010 are doing their best to continue its long and successful history and make sure the Duke remains in pride of place in Russell and the Bay of islands long after they have departed.