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Baked hoki ‘en Papillote’ with tomato, olive and saffron butter
Easy
Serves 4
50 Min
BakeIngredients
- 4 x 180g Smoked Hoki fillets (skin removed)
- 2 shallot, finely diced
- 0.5 small fennel bulb, finely diced
- 1 garlic clove, crushed
- 1 large pinch of saffron
- 1 sprig of thyme, finely chopped
- 50ml Pernod
- 150ml dry white wine
- Juice of & zest of ½ a lemon
- 200g butter, diced at room temperature
- 1 punnet red cherry tomatoes, cut in half
- 1 punnet yellow cherry tomatoes, cut in half
- 0.25 Kalamata olives, stoned and chopped
- 1 small bunch of basil, torn
- Sea salt & pepper
Recipe also works with:
Method
- To prepare the saffron butter, place the shallot into a small saucepan with the fennel, garlic, saffron, thyme, Pernod and white wine. Bring to a simmer and reduce down to about 50 ml in liquid. Cool.
- Place the reduction into a food processor with the lemon juice, zest and butter. Puree until smooth and emulsified.
- Preheat oven to 180°C.
- On a clean work surface lay out four, 30x30cm squares of non-stick baking paper.
- Place a Hoki fillet onto each of the paper squares.
- Top each fish fillet with a spoonful of the prepared saffron butter, a small handful of the chopped cherry tomatoes, olives and basil. Season lightly with salt and pepper then fold over the paper and seal into a small package.
- Wrap each paper package in tin foil, then bake in the oven for 12-15 minutes or until the packages are slightly puffed up and cooked.
- To serve, bring the Hoki packages to the table, cut open and serve.
Species used in this recipe
Hoki Mãori Name: Hoki
Hoki belong to the Merlucciidae family (hakes).