Ingredients
4 150gm hoki fillets
30gm butter
30gm cooking oil
Salt
White pepper to taste
Crumb
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
½ tsp fresh tarragon, roughly chopped
1 tsp fresh chives, finely cut
20ml cooking oil
Salt & pepper
Cooking time for this recipe will depend on the thickness of the fillets. A good indication that the fish is cooked is white protein liquid leaching out of the side of the fillet. Take care not to overcook the hoki as this will make it dry!
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.
Recipe by Andrew Brown, Deepwater Group