Ingredients
- 4 150gm hoki fillets
- 30gm butter
- 30gm cooking oil
- Salt
- White pepper to taste
- Crumb Ingredients:
- 3 Slices wholemeal toast bread
- 2 rashers smoky belly bacon
- 6 sun-dried tomatoes, chopped
- 1 tbsp cornflakes, crushed
- 20gm capers roughly chopped
- 1 tsp fresh parsley, roughly chopped
- 0.5 tsp fresh tarragon, roughly chopped
- 1 tsp fresh chives, finely cut
- 20ml cooking oil
- Salt & pepper
Recipe also works with:
Method
- Pre-heat a frying pan, set on a high heat.
- Ensure the hoki portions are patted dry on all sides with a cloth or paper towel before pan frying, season the hoki just prior to frying.
- Place the oil in the pan, allow 30 seconds to pass before carefully placing the hoki in the fry pan.
- Allow the fish to go a light brown/caramelised colour, then add the butter and turn the heat down slightly.
- Cook for approximately another 20-30 sec, then turn the portions over.
- Spoon some of the oil/butter over the portions and remove from heat.
- Toast the bread and cut into a chunky rough crumb, crust included.
- Pour the oil into a medium non stick frying pan, fry the bacon till crispy and remove, leaving the remaining oil in the pan.
- Allow the bacon to cool and roughly chop into small pieces.
- Place the wholemeal crumb into the frying pan and stir so that they soak up the bacon oil.
- Place all other ingredients into the pan and mix, season to taste with salt and pepper. Keep the crumb warm while cooking the fish.
- Warm 4 plates. Carefully and quickly spoon the warm crumb on top of each cooked hot hoki fillet and lighty press down so it remains in place when serving.
- To complement the fish, a small fresh seasonal salad can be added to each plate and a wedge of lemon to dress the salad and fish.
Species used in this recipe
Hoki Mãori Name: Hoki
Hoki belong to the Merlucciidae family (hakes).