Episode 9: Smoked Kahawai Cream with Maori Fry Bread and Pickled Veg

Smoked Kahawai Cream with Maori Fry Bread and Pickled Veg from My Kitchen Rules New Zealand

Ingredients

Smoked Kahawai x 300 gm

Mascarpone cheese x 75 gm

Creme fraiche x 50 gm

Capers x 1 Tbsp Lemon, juice and zest of one lemon

White wine vinegar Malt vinegar Radish x 1 thinly sliced

Carrot x 1 small, thinly sliced

Micro herbs Dill Salt Pepper, black and cayenne

Egg yolks x 2 Dijon mustard x 1 Tbsp

Butter x 100 gm Sugar Water

Method

Where should I start?

Prepare all your ingredients. Make your fry bread dough, then your kahawai cream and finally pickle your veg. Then make your hollandaise sauce. Lastly, deep fry your bread. Serve with a glass of Ara Single Estate Chardonnay.

Fry Bread

Dissolve 1 tsp sugar in 1 Cup of warm water. Dissolve 1 tsp of yeast and leave for 10 mins until it goes foamy. In a bowl add 2 C flour and 1 tsp of salt and combine. Add the yeast mix and stir until it forms a dough. Leave in a warm place to rise until it doubles. Take small portions and flour then roll out to thin strips - slice into large triangle cracker shapes. Deep fry until crispy and place on a paper towel to drain.

Kahawai Cream

Combine Fish, mascarpone, creme fraiche, capers, lemon juice and zest of 1⁄2 a lemon, dill, salt and peppers. Cover and leave in the fridge to cool.

Pickled Veg

In a saucepan add 1⁄2 cup of water, 1⁄2 cup white wine vinegar, 1 Tbsp sugar, 1 tsp salt and bring to boil. Pour over sliced vegetables so that they are submerged. Cover and put in the fridge until ready.

Hollandaise Sauce

Melt your butter, remove from heat. In a bowl, combine egg yolks, dijon mustard and lemon juice and zest of 1⁄2 a lemon, and blitz for 5 seconds, then add your butter slowly while blending with a hand mixer. Keep adding butter until you get the thickness that you are after. Season to taste with salt and pepper and a dash of cayenne pepper.

Assembly

Place the fry bread cracker on a plate. Place a quenelle of the smoked fish cream on top of the cracker. Place a few pieces of pickled veg on top of the smoked fish, drizzle over a little hollandaise sauce and garnish with micro herbs.