Ingredients
4 x 180g skin on Hoki fillets
2 tbsp. olive oil
25g butter, diced
Juice of ½ a lemon
1 cup Manuka wood chips
12 thin crispy fried slices of bacon
1 shallot, finely diced
1 garlic clove, finely chopped
½ tsp. caster sugar
2 tsp. red wine vinegar
¼ tsp. smoked paprika
6 large Vine tomatoes
1 small bunch basil, thinly sliced
3 tbsp. extra virgin olive oil
Flaky sea salt & pepper
Method
- Place wood chips into the bottom of a small smoking tray, then place the tray over a medium-low heat until it starts smoking. Place tomatoes on a small rack that fits into the tray, then place over the smoking woodchips, cover with tinfoil or a tight fitting lid, then smoke the tomatoes for 10-15 minutes, or until lightly softened.
- Remove tomatoes from the smoker, then peel, quarter and deseed. Dice the tomato into 1cm cubes, then place in a bowl. Set aside.
- Heat 1 tbsp. of olive oil over a medium-low heat, add the diced shallot and garlic. Cook gently for 5 minutes without colouring. Add the sugar, vinegar and smoked paprika. Remove from the heat, cool slightly then add to the diced tomatoes.
- Add the sliced basil, stir through the extra virgin olive oil and season to taste with salt and pepper. Set aside.
- Meanwhile heat the remaining olive oil in a non-stick heavy based frying pan. Lightly season the Hoki fillet with sea salt, then pan-fry skin side down, for 3-4 minutes or until the skin is crisp and golden. Turn-over and cook for another 1-2 minutes. Add the butter and lemon juice then baste the Hoki with the pan juices. Remove from the heat.
- To serve, place the Hoki fillets on warm serving plates, top with 3 slices of the crispy bacon, then spoon over smoked tomato salsa.
Recipe by Hopgood's & Co